Keto Zucchini Noodle Salad

Name: Keto Zucchini Noodle Salad
Prep time: 15 min
Cook time: 5 min
Ingredients: 3 medium zucchini (about 1 1/2 lb), spiralized on the medium blade; 1 tsp kosher salt (for draining); 1 pint cherry tomatoes, halved; 1/2 cup shaved Parmesan; 1/3 cup pine nuts, toasted; 1/4 cup fresh basil leaves, torn; 3 tbsp extra-virgin olive oil; 2 tbsp lemon juice; 1 small garlic clove, finely grated; 1 tsp Dijon mustard; 1/4 tsp black pepper

⏲ ~20 min total · prep 15 · cook 5 · 4 servings

Dinner⏱ 20 min total🔥 4.3g net carbs⚡ ≈440 kcal/serving~20% of calories from carbs

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

3 medium zucchini (about 1 1/2 lb), spiralized on the medium blade
1 tsp kosher salt (for draining)
1 pint cherry tomatoes, halved
1/2 cup shaved Parmesan
1/3 cup pine nuts, toasted
1/4 cup fresh basil leaves, torn
3 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 small garlic clove, finely grated
1 tsp Dijon mustard
1/4 tsp black pepper

Instructions

Spiralize the zucchini into a colander set in the sink, toss with the kosher salt, and let drain 10 minutes — the salt pulls out the water that would otherwise puddle in the bowl.
While it drains, combine the olive oil, lemon juice, garlic, Dijon, and pepper in a jar, seal, and shake hard for 30 seconds.
Blot the noodles thoroughly with a clean towel until nearly dry, then pile them into a wide serving bowl with the tomatoes and basil.
Pour the dressing over and toss with tongs for a good 30 seconds so every noodle gets coated.
Top with the shaved Parmesan and pine nuts and serve within 15 minutes, before the noodles weep again.

Why this recipe works

The salt drain Ten minutes with kosher salt pulls the water out of the zucchini that would otherwise pool under the dressing. Blotting afterward finishes the job.
No cooking Raw noodles stay crisp, and the whole salad comes together in 20 minutes with a jar and a towel doing the work.
Room for protein A serving runs 4.3 net carbs, which leaves space on the plate for grilled chicken or fish.

Tips for making this recipe well

Blot harder than you think

After the 10-minute drain, press the noodles with a clean towel until they feel nearly dry. Water left behind dilutes the lemon dressing.

Shake the jar hard

Thirty seconds of shaking emulsifies the dressing so it clings to the noodles instead of pooling. A lazy stir leaves oily noodles over a sour puddle.

Toast the pine nuts

Three or 4 minutes in a dry skillet over medium heat does it. Watch the pan, since pine nuts go from golden to burnt quickly.

Serve on a clock

Dressed zucchini weeps again within 15 minutes. Toss at the last moment and eat promptly; leftovers are fine but softer.

Use a wide bowl

A wide, shallow bowl keeps the noodles long while you toss. A deep bowl crushes them into tangles.

Serving suggestions

This is a side for two or a generous lunch for one, at 4.3 net carbs a serving. Pair it with a grilled chicken thigh or a piece of baked fish, both of which appreciate the lemon in the dressing. Serve it within 15 minutes of dressing or the noodles release their water again and the bowl turns soupy. Tongs make serving easy; lift the noodles and let the excess dressing drip back before plating. Shaved Parmesan goes on last so the curls stay visible on top.

Storage and meal prep

Raw zucchini noodles do not keep well once dressed, so treat this as a made-to-order salad. Undressed, spiralized zucchini holds a day in a container lined with paper towels in the fridge. Dressed, it is best within 15 minutes and still decent after a night, though the noodles soften and release liquid. If you have leftovers, drain the pooled water, refresh with a squeeze of lemon, and eat within 24 hours. Freezing is a nonstarter; thawed zucchini turns limp and watery.

Variations worth trying

Walnut swap Toasted walnuts stand in for pine nuts and cost considerably less.
Add chicken A cup of shredded rotisserie chicken turns the side into a main without touching the dressing.
Mint instead of basil Torn mint leaves sharpen the lemon and pair well with the shaved Parmesan.
Avocado addition Half a diced avocado makes the bowl creamier and more filling.

Frequently asked questions

Do I need a spiralizer?

A spiralizer gives the best noodle shape, but a julienne peeler works in a pinch. A sharp knife and thin matchsticks also do the job.

Can I skip the salting step?

You can, but expect a watery bowl. The 10-minute salt drain removes the liquid that would otherwise collect under the dressing, so I would not skip it.

My salad turned soupy. What went wrong?

The noodles were under-blotted or the salad sat too long. Zucchini releases water in stages, which is why the recipe asks for a full drain, a thorough towel blot, and serving within 15 minutes.

Are cherry tomatoes keto?

In this amount, yes. The recipe lands at 4.3 net carbs a serving with the pint of tomatoes included, which fits most keto targets.

Can I make the dressing ahead?

Yes. Shake it up to 3 days ahead and keep the jar in the fridge, then shake again before using since it will separate.

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