How to cook zucchini noodles so they don't get soggy?

The key is removing as much moisture as possible before cooking. I usually salt the noodles and let them rest in a colander for fifteen minutes. After that, I squeeze them gently with a clean towel. When cooking, just warm them for one to two minutes. That’s all they need.

Are zucchini noodles healthier than pasta?

Yes, definitely. Zucchini noodles are low in carbs and calories compared to traditional pasta. They are also naturally gluten-free and packed with fiber, vitamins, and water. If you are watching your carbs or just want something lighter, zoodles are a great choice.

How many zucchini per person for zoodles?

One medium zucchini per person usually works well for a main dish. If you are serving big appetites or skipping sides, go with one and a half zucchini per person to be safe.

Does zucchini go well with pesto?

It goes really well. Zucchini has a mild flavor that soaks up the pesto nicely without competing with it. The soft texture of the noodles and the rich flavor of the pesto balance each other perfectly.

What to add to zoodles?

You can add lots of things depending on your taste. I like cherry tomatoes, sautéed mushrooms, or spinach. You can also top them with grilled shrimp, flaked salmon, or chickpeas for extra protein.

Easy Zucchini Noodles with Chicken and Homemade Pesto

Name: Zucchini Noodles with Chicken and Homemade Pesto Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Healthy
Ingredients: 4 medium zucchini; 2 tablespoons avocado oil or olive oil; Sea salt and freshly ground black pepper; 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; 1/2 cup homemade basil pesto; 2 cups cherry tomatoes, sliced in half; 1/3 cup grated parmesan cheese, plus more for garnish; Fresh basil leaves for topping; Crushed red pepper flakes, optional

Description

Zucchini noodles with chicken and homemade pesto made easy. Get crisp zoodles, rich flavor, and a quick healthy dinner everyone loves.

Ingredients

Scale

4 medium zucchini
2 tablespoons avocado oil or olive oil
Sea salt and freshly ground black pepper
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup homemade basil pesto
2 cups cherry tomatoes, sliced in half
1/3 cup grated parmesan cheese, plus more for garnish
Fresh basil leaves for topping
Crushed red pepper flakes, optional

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Instructions

Spiralize the zucchini or use store-bought zoodles.
Heat 1 tablespoon of oil in a skillet over medium heat, add chicken, season with salt and pepper, and cook until golden and done, about 6-7 minutes. Set aside.
In the same skillet, add the remaining oil, pesto, cherry tomatoes, and zucchini noodles. Stir gently and cook for 1 minute.
Return chicken to the skillet and toss everything together.
Sprinkle in parmesan and stir for 30 seconds until warm and coated. Adjust seasoning if needed.
Plate and top with fresh basil, extra cheese, and red pepper flakes if desired.

Notes

For crisp zoodles, salt and drain them before cooking or press between paper towels. Do not overcook. Homemade pesto using fresh basil and good olive oil enhances the flavor.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Healthy

Nutrition

Serving Size: 1 bowl
Calories: 360
Sugar: 5g
Sodium: 520mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg