Last Updated on 15 September, 2026 by Elby | The Tasteful Pantry
Chilli pesto zoodles with bacon are a delicious and healthy dish! Zoodles are noodles made from zucchinis and are a great low-carb option that don’t compromise on taste, making it a winner for weeknight dinners or even an indulgent lunch. Zoodles are a great way of using up an abundance of zucchinis.
More Delicious Zucchini Recipes
- Zucchini Fritters with Mint and Feta
- Chocolate Zucchini Cake
- Sweet Zucchini Bread
- Healthy Spaghetti Bolognese
Easy and Delicious Zoodles
- Prepare the Zoodles
- Make the zucchini noodles with a spiraliser.
- Cook the Bacon
- I like to fry the bacon to within an inch of its life – ie. make it super crispy also adds texture and crunch to the dish. Set it aside.
- Toss the Zoodles
- Add the zoodles to the pan and toss until just tender. Be careful not to overcook – you want them to maintain some bite.
- Add the Pesto
- Stir in the chilli basil pesto, ensuring the zoodles are evenly coated, while warming through.
- Assemble the Dish
- Plate the zoodles and top with crispy bacon. Sprinkle with grated Parmesan, cherry tomatoes, and toasted pine nuts if desired. You can also add extra chilli if you like more of a kick!
- Serve & Enjoy
- Serve immediately and enjoy!
Tips for Perfect Chilli Pesto Zoodles
- Don’t Overcook the Zoodles: They can quickly become mushy. A quick toss in the pan is all they need.
- Make It Creamy: Stir in a splash of cream or sour cream for a creamy variation.
- Vegetarian Option: Swap bacon for roasted mushrooms or sun-dried tomatoes for a meat-free alternative. You could also try a poached egg.
- Swap Protein: Change up the dish by swapping the bacon with prawns. Or even add grilled chicken or a poached egg to the current recipe.
The heat from the chilli pesto, the crunch of crispy bacon, and the lightness of zoodles create a balance that feels indulgent yet guilt-free. Plus, it’s a breeze to whip up, making it perfect for any day of the week.
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Chilli Pesto Zoodles with Bacon
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Chilli Pesto (see Notes)
- ¼ cup pine nuts - toasted
- 1 cups fresh basil
- 2 cloves garlic
- 15 grams fresh parmesan - grated
- 1 tsp lemon juice
- salt and pepper - to taste
- 1 chilli, - bird’s eye, deseeded (unless you like an extra kick)
- 30 ml olive oil - light flavour, plus extra
Zoodles
- 1 tsp vegetable oil
- 80 grams streaky bacon - diced
- 2 medium zucchinis - spiralised (use a spiralizer to make the zoodles)
- pine nuts - extra, toasted (optional)
- cherry tomatoes - optional
- fresh parmesan - extra for serving, grated (optional)
Instructions
Chilli Pesto
- Heat a small pan over medium heat and add the pine nuts. Shaking the pan occasionally, toast the nuts for approximately 1 minute, or until lightly browned. Don’t take your eyes off them, they burn quickly! Remove from the heat and cool slightly.
- Place all ingredients into a food processor and blend until they are finely chopped and a dip-like texture. If a runnier consistency is required, add additional oil – just 1 tablespoon at a time.
Zoodles
- Heat 1 teaspoon of the oil in a medium pan over high heat. Add the bacon and cook until crispy. Transfer to a paper towel lined plate.
- Heat the remaining oil in the same pan over medium heat and add the zoodles. Sauté for 30 seconds before adding the pesto. Stir to combine and heat through.
- Remove immediately from heat and serve topped with bacon and pine nuts, if using. After more uses of zucchini? Try Zucchini Fritters with Mint and Feta!
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
