Pesto zoodles

This recipe turns the humble zucchini into a fun summer vegetarian meal for a lite pasta alternative.  Add fresh pesto for a healthy dish that the family will love. 

Pumpkin seeds provide a solid dose of glycine, zinc, phosphorus, manganese, magnesium, iron, copper and choline while the zucchini provides potassium, folate, vitamin C and B6.


One serve provides 280 calories, 23 g protein, 6 g fat and 24 g of net carbs


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 100 g zucchini, spiralised, raw
  • 6 cherry tomatoes, cut in half
  • 1 small spring onion, chopped


  • 1/4 cup pumpkin seeds, and some for garnish
  • 1/2 cup basil leaves, chopped
  • 1/2 clove garlic, crushed
  • 1 tsp nutritional yeast
  • 3 tbsp of nut milk
  • Salt and pepper


  • Place the pesto ingredients in a small blender. If you don’t have a small blender, you may need to make a batch of pesto so there are enough ingredients in your blender to blend (i.e. times pesto ingredients by 4).
  • Place the zoodles in a bowl and toss them in the pesto until they are evenly coated.
  • Top with tomatoes, spring onions and a few pumpkin seeds, ground black pepper and nutritional yeast to taste.

Suitable for 

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