Looking for a fresh, vibrant dish that’s as easy as it is delicious? These zucchini noodles with pesto and cherry tomatoes are a game-changer. They come together in minutes, bursting with herby goodness and juicy bites of tomato. Whether you’re keeping things light or just need a quick fix that still feels special, this recipe is here to make your day a little more delicious!
Why You’ll Love This Recipe
This dish checks all the boxes—quick, nutritious, and packed with flavor. Whether you’re making it for a solo lunch or impressing guests at dinner, you’ll adore how effortless it is.
- Light yet satisfying: The zucchini noodles keep it fresh, while the pesto adds a flavorful depth.
- No cooking required: Aside from a quick sauté (optional), this dish is mostly raw, keeping the flavors bright.
- Perfect for meal prep: Make the pesto ahead of time and spiralize the zucchini when you’re ready to eat.
- Versatile and customizable: Add protein like grilled chicken or shrimp, swap in a different pesto, or toss in your favorite veggies.
Ingredients Breakdown
Essentials
- 2 medium zucchini, spiralized
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil pesto (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and black pepper, to taste
- Red pepper flakes (optional, for a kick)
Pro Tips
- Use the freshest zucchini you can find for the best texture.
- If you’re making your own pesto, toast the nuts first to bring out their nuttiness.
- Want more flavor? Sauté the spiralized zucchini for 1-2 minutes to bring out a slightly caramelized taste.
Step-by-Step Instructions
- Spiralize the zucchini using a spiralizer or julienne peeler. If needed, pat dry with a paper towel to remove excess water.
- In a large bowl, toss the zucchini noodles with the pesto until well coated.
- Heat olive oil in a pan over medium heat, add the minced garlic, and sauté for 30 seconds until fragrant.
- Add the cherry tomatoes and a pinch of salt, cooking for about 2 minutes until slightly softened.
- Remove from heat and combine with the zucchini noodles, tossing everything together.
- Sprinkle with Parmesan, season with black pepper and red pepper flakes if using, and serve immediately.
Chef’s Tips and Tricks
- Not a fan of raw zucchini? Give it a quick sauté for 1-2 minutes to soften slightly.
- Drain excess moisture: Lay out the spiralized zucchini on a towel for a few minutes to absorb water before tossing with pesto.
- Double the batch: Store extra pesto in the fridge and use it as a spread, dip, or pasta sauce.
Recipe Variations and Serving Suggestions
- Add protein: Grilled shrimp, shredded rotisserie chicken, or crispy tofu make great additions.
- Switch up the pesto: Try sun-dried tomato pesto, arugula pesto, or a walnut-based one for variety.
- Make it dairy-free: Skip the Parmesan or use nutritional yeast for a cheesy flavor.
- Serve it warm or cold: Works beautifully both ways—warm for comfort, chilled for a refreshing option.
FAQs
Can I make this ahead of time?
You can prep the pesto and spiralize the zucchini ahead of time, but for the freshest texture, toss them together just before serving.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to a day. Keep in mind that zucchini noodles will release water over time.
What’s the best way to keep zucchini noodles from getting soggy?
After spiralizing, let them sit on a paper towel for 10 minutes to absorb excess moisture before adding the pesto.
Recipe Card
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 2 medium zucchini, spiralized
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil pesto
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and black pepper, to taste
- Red pepper flakes (optional)
Instructions:
- Spiralize the zucchini and pat dry.
- Toss zucchini with pesto in a large bowl.
- Heat olive oil in a pan, sauté garlic for 30 seconds.
- Add cherry tomatoes and cook for 2 minutes.
- Combine tomatoes with zucchini noodles, tossing well.
- Top with Parmesan, season with salt and pepper, and serve.
Now it’s your turn to give this easy, vibrant dish a try! If you make it, snap a photo and tag me on Instagram @thekitchensaid—I love seeing your creations! And don’t forget to share this recipe with friends who need a quick, delicious meal idea. Happy cooking!
