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Easy Pesto Zucchini Pasta


  • 3 zucchinis to feed 2 people, decrease/increase as needed
  • pesto a few dollops, or to taste
  • fresh Parmesan cheese to taste (leave out if Whole30 or dairy free)
  • olive oil just a drizzle
  • Optional toppings: black pepper artichoke hearts, cherry tomatoes, sundried tomatoes, black olives, asparagus, etc


  • Using a vegetable peeler, make ribbons from the zucchini. Saute the zucchini ribbons in a drizzle of olive oil in a hot skillet for a couple of minutes til tender. This won't take long. Mix in the pesto, stir - and remove from the heat.
  • Transfer to a dish, sprinkle with fresh Parmesan cheese and any other ingredients you wish to top with.