Zucchini Spaghetti

Zucchini Spaghetti is more of a technique then it is an actual recipe. So, I didn’t give you one. I did, however, include my Pesto recipe. So you’ll have a nice sauce to top your zucchini noodles with. There are a lot of ways to get the noodles done. There are mandolins, hand tools, and spiralizers that will all work well. Just as with pasta, the different shapes hold sauce in their own unique way.

Aside from a great and unique way to use a vegetable, these are gluten free. Just remember not to overcook the noodles. You want your pasta to be al dente!

Buon Appetito!

Yield: roughly 1 quart of pesto

Basil Pesto

prep time: 10 minscook time: total time: 10 mins

This recipe makes a fairly sturdy pesto. If you'd like it to be more saucy, just add more olive oil and adjust the seasonings. It freezes very well so I make it in bulk, and freeze it in small amounts.


  • 4 cups basil leaves
  • 8 cloves garlic (roughly chopped)
  • 2 cups pine nuts or walnuts (I often use half of each)
  • 1/2 cup olive oil
  • 1 1/4 cups grated Parmesan 
  • 1 1/3 cups grated Asiago
  • kosher salt and freshly ground black pepper to taste


  1. Place basil leaves, garlic, and nuts in a food processor bowl fitted with a metal blade.  
  2. Process until mixture is fine.  Slowly pour in the olive oil through the feed tube while processing.  
  3. Remove the cover and add in the cheese and season with salt and pepper. Taste and adjust seasonings.  
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Laura Bonicelli