Zucchini Noodles with Pesto and Cherry Tomatoes: A Low-Carb Delight
Zucchini Noodles with Pesto and Cherry Tomatoes is the ultimate healthy yet indulgent dish. With tender, spiralised zucchini “zoodles” coated in a vibrant basil pesto and paired with sweet, juicy cherry tomatoes, each bite is a flavour-packed celebration of freshness.
This gluten-free, low-carb alternative to traditional pasta is not only easy to make but also incredibly versatile. Whether you’re looking for a quick weeknight dinner, a satisfying lunch, or a colourful side dish, this recipe hits the spot!
🕒 Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Marinating Time: Not applicable
- Total Time: 15 minutes
🥗 Nutrition Facts (Per Serving):
- Serving Size: 1 bowl (based on 4 servings)
- Calories: 180
- Protein: 6g
- Carbohydrates: 8g
- Fibre: 3g
- Sugar: 5g
- Fat: 14g
- Saturated Fat: 3g
- Sodium: 200 mg
🥦 Ingredients:
For the Zucchini Noodles:
- 3 medium zucchinis, spiralised into noodles
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Sauce and Toppings:
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 2 tablespoons grated Parmesan cheese (optional but recommended)
- Fresh basil leaves to garnish
- Optional Add-Ins:
- 1/4 cup toasted pine nuts for added texture
- A squeeze of fresh lemon juice for brightness
- A pinch of red pepper flakes for subtle heat
💡 Helpful Tips:
✔️Avoid Soggy Zoodles: Zucchini naturally releases a lot of water. To keep your noodles from getting soggy, pat them dry with a paper towel after spiralising.
✔️Cook Lightly: Zoodles don’t need much cooking—just a quick sauté for 2–3 minutes to soften slightly. Overcooking will make them mushy.
✔️Fresh Pesto is Key: If possible, make your pesto at home for maximum flavour. Use fresh basil, garlic, pine nuts, olive oil, and Parmesan for the best results.
✔️Make Ahead: Spiralise your zucchini in advance and store it in an airtight container in the fridge. This saves time when you’re ready to make the dish.
✔️Salt Carefully: Keep in mind that both the pesto and Parmesan may already contain salt, so adjust your seasoning accordingly.
👩🍳 Instructions:
1. Prepare the Zucchini Noodles:
- Using a spiraliser, create zucchini noodles (zoodles) from your zucchini. If you don’t have a spiraliser, you can use a julienne peeler or even a vegetable peeler to make ribbon-style noodles.
2. Cook the Zoodles:
- Heat olive oil in a large skillet over medium heat.
- Add the zucchini noodles and toss gently for 2–3 minutes, just until they soften slightly. Be careful not to overcook.
- Season lightly with salt and set aside.
3. Combine with Pesto:
- Turn off the heat and add the pesto to the skillet with the noodles. Toss gently to coat all the zoodles evenly in the sauce.
4. Add Cherry Tomatoes:
- Add the halved cherry tomatoes and gently mix them into the noodles and pesto. The residual heat from the pan will slightly warm the tomatoes while keeping them fresh and juicy.
5. Serve and Garnish:
- Transfer the pesto zucchini noodles to serving bowls or plates.
- Sprinkle with grated Parmesan, garnish with fresh basil leaves, and add any optional toppings like toasted pine nuts or red pepper flakes.
6. Serve Immediately:
Serve the dish warm for the best flavour and texture. Pair it with some crusty garlic bread or grilled chicken for a more filling meal!
🔄 Variations of This Recipe:
✅Protein Boost: Add grilled chicken, sautéed shrimp, or baked tofu for a more substantial meal.
✅Nut-Free Pesto: Replace pine nuts with sunflower seeds or omit nuts entirely for an allergy-friendly pesto.
✅Vegan Option: Replace Parmesan cheese in the pesto with nutritional yeast and skip the cheese garnish.
✅Creamy Pesto Zoodles: Mix in a tablespoon of cream, ricotta, or cashew cream for a velvety sauce.
✅Mediterranean Spin: Add olives, artichokes, and a sprinkle of feta cheese to give the dish a Mediterranean twist.
✅Swap the Veggies: Replace zucchini noodles with carrot noodles or cucumber noodles for a different flavour and texture.
❓ Frequently Asked Questions:
❓Do I need to peel the zucchini before spiralising?
A: No, peeling isn’t necessary. The zucchini skin is tender and edible and adds a pop of colour to the dish. Just make sure to rinse the zucchini well before spiralising.
❓Can I use frozen zucchini noodles instead of fresh ones?
A: Yes, but frozen zucchini noodles may release more water when cooked. Be sure to drain and pat them dry before adding pesto.
❓Can I eat this dish cold?
A: Absolutely! Zucchini noodles with pesto and cherry tomatoes taste great as a cold salad for a refreshing summer meal.
❓What if I don’t have a spiraliser?
A: No problem! You can use a julienne peeler, mandolin slicer, or even a regular vegetable peeler to create thin “ribbon” noodles.
❓How do I store leftovers?
A: Store any leftover zucchini noodles in an airtight container in the fridge for up to 2 days. Keep in mind that the noodles may release liquid over time, so mix well before reheating or serving.
👨🍳 Chef Tips:
✅Homemade Pesto for the Win: To make your pesto at home, blend 2 cups of fresh basil leaves, 1/4 cup of pine nuts, 1/4 cup of Parmesan cheese, 2 garlic cloves, a pinch of salt, and 1/4 cup of olive oil. Adjust the consistency with a bit more olive oil if needed.
✅Prevent Clumping: Toss the zoodles in a small amount of olive oil before cooking to prevent them from sticking together.
✅Add More Veggies: This dish is a great base for extra veggies—add sautéed mushrooms, roasted red peppers, or steamed broccoli for added variety.
✅Keep It Crunchy: If you prefer a raw, crunchy texture, skip the sautéing step and toss the zucchini noodles with the pesto and tomatoes directly for a salad-style dish.
✅Pair It Right: Serve this dish with a chilled glass of Sauvignon Blanc or rosé wine for the perfect light dinner experience.
Light, fresh, and customisable, these zucchini noodles with pesto and cherry tomatoes make eating healthy truly delicious. Whether you want a quick weeknight meal or a colourful party side dish, this recipe has you covered. Try it today, and prepare to fall in love with zoodles! 🍃🍅
