As Easy As Apple Pie

Zoodles with Kale Pesto and Edamame

Make these zoodles with kale pesto and edamame for an easy, light and healthy lunch or dinner!

zoodles with kale pesto and edamame

Zucchini noodles, or zoodles, have been on my mind for a while. A few months ago I picked up this super funky spiral slicer which makes the prettiest vegetable noodles in just a few minutes. You can spiralize anything: zucchini, squash, carrots, potatoes, beets, cucumbers….

If you don’t have one, you can use a julienne peeler. Simply cut off the ends of the zucchini so you have a flat surface to place on the cutting board and run the julienne peeler down the side of the zucchini until you hit the seeds. Turn the zucchini and repeat the same thing on all sides until you have a mound of perfect little green noodle strands.

Zucchini noodles are an awesome alternative to pasta if you’re after something lighter with a similar texture and consistency. They are low-carb, low calories, vegetarian, vegan and gluten-free.

Spiralized veggies can be easily stored in the fridge for up to 3-4 days, making it easy to prepare ahead.  Place a paper towel at the bottom of the container to help absorb any excess moisture, secure the lid and store in the fridge until ready to cook.

These zoodles with kale pesto are so quick and easy to make. I sauteed the zoodles with olive oil, garlic, and chili powder, then I threw in some edamame to add proteins and fibers and tossed everything with a homemade kale pesto.

I used this kale pesto recipe, omitting the parmesan cheese and substituting the pine nuts with almonds.

Just remember to not overcook your zoodles, as they’re best served “al dente”, not mushy.

zoodles with kale pesto and edamame
zoodles with kale pesto and edamame
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(5 stars) 5 ratings

Zoodles with Kale Pesto and Edamame

Zoodles with kale pesto and edamame: an easy and healthy zucchini noodle recipe perfect for lunch or dinner. 


  • 1 portion kale pesto
  • 4 zucchini (750 grams / 26.4 ounces)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • ½ teaspoon chili powder
  • 7 ounces (200 grams) shelled frozen edamame defrosted
  • ½ cup (60 grams) blanched almonds


  • Prepare the kale pesto and set aside.
  • Wash the zucchini. Use a spiral slicer or a julienne peeler to slice the zucchini into noodles.
  • Heat the extra virgin olive oil in a large skillet over medium-high heat.
  • Add the garlic, chili powder and cook until the garlic is fragrant.
  • Add the zoodles, sautee for 2 minutes.
  • Add the edamame, season with salt and pepper and sautee for another 1 or 2 minutes. Do not overcook, you don’t want mushy zoodles!
  • Remove from heat, toss the zucchini noodles with pesto until coated. Top with almonds and serve.


Serving: 1 portion, Calories: 405 kcal, Carbohydrates: 22 g, Protein: 18 g, Fat: 30 g, Saturated Fat: 3 g, Sodium: 3394 mg, Fiber: 9 g, Sugar: 9 g
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26 comments on “Zoodles with Kale Pesto and Edamame”

  1. I am seeing zoodles recipe all over the place. It seems that they are all the craze right now. Frankly, none of those recipes can hold a candle to your recipe!!! This is a very healthy and delicious recipe.5 stars

  2. I am obsessed with zoodles at the moment. Adding pesto with them sounds delicious.

  3. I’ve just go to get me a “zoodler” ;). This looks so fantastic!

  4. I’m loving the addition of the edamame for protein, lovely dish.5 stars

  5. Zoodles and edamame look perfet together in this healthy beautiful dish. I am getting motivated to try my hand at zoodles!

  6. Zoodles are all the rage lately. I’ve yet to try them, but I am loving this recipe!

  7. Wow this looks yummy! I really want one of those spiralizers! When I get one, I think this will be the first thing I make! Yum!

  8. I’m not a big fan of edamame. but honestly after looking at the pictures and the rest of the ingredients, I actually do think I would try this out and see if I like edamame made this way.
    Thanks for being inspiring

  9. I really want a spiralizer. Looks delicious! Nettie5 stars

  10. From the color I can see it is a very healthy and delicious meal without the carbohydrates!

  11. That looks deliciously good! Pinned.5 stars

  12. This is exactly my kind of food. Green and healthy. Love this recipe!

  13. Going to try this recipe this week. Never had edamame. Though I have a bag in my freezer. So I am eager to try this. I have homemade basil pesto in my freezer which I will use instead of the kale one as I have it. Looking forward to trying it.5 stars