Zucchini Noodles with Pesto Greek Yogurt | BeyondCeliac.org
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Zucchini Noodles with Pesto Greek Yogurt

Courtesy of Chobani 


Chobani Zucchini Noodles with Pesto Greek Yogurt RecipeMakes 4 portions.

Pesto Ingredients:

  • 2 Tbsp. pine nuts, toasted
  • ¼ cup walnuts, toasted
  • ½ cup extra virgin olive oil
  • 4 cups basil leaves
  • 1 garlic clove
  • ¼ cup grated Parmesan
  • ½ tsp. kosher salt

Zucchini Noodles Ingredients:

  • 1 cup Whole Milk Plain Chobani Greek Yogurt
  • 2 large zucchini
  • ¼ cup extra virgin olive oil
  • 2 tsp. lemon juice
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ cup toasted pine nuts


  1. Combine nuts and olive oil in a food processor and blend to a paste consistency. Add the basil, garlic, Parmesan and salt and process until smooth.
  2. Transfer to a container. Cover surface of pesto with a thin layer of olive oil to prevent oxidation.
  3. Remove tops and bottoms of zucchini. Use a spiralizer to make long thin curly noodles. Alternatively, use the ¼” julienne blade of a mandolin to make straight noodles.
  4. Toss noodles with olive oil, lemon juice, salt and pepper.
  5. Spread ¼ cup of Chobani at the bottom of each of 4 bowls. Season with salt and pepper. Drizzle 1 Tbsp. of pesto over the yogurt. Place a nest of noodles on top of the yogurt. Top with a drizzle of olive oil and toasted pine nuts.

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