Zucchini Noodles Pesto Tomatoes (Printable Version)

Crisp zucchini noodles with basil pesto and juicy cherry tomatoes create a light, vibrant Mediterranean meal.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchini, spiralized
02 - 1.5 cups cherry tomatoes, halved
03 - 2 cloves garlic, minced

→ Pesto

04 - 2 cups fresh basil leaves, packed
05 - 1/3 cup pine nuts or walnuts
06 - 1/3 cup grated Parmesan cheese
07 - 1 small clove garlic
08 - 1/2 cup extra-virgin olive oil
09 - Salt and freshly ground black pepper, to taste
10 - Juice of 1/2 lemon

→ Garnish

11 - Extra Parmesan cheese, for serving
12 - Fresh basil leaves, for garnish

# Steps:

01 - Place basil, pine nuts, grated Parmesan, and garlic in a food processor. Process until finely chopped. With the motor running, slowly add olive oil to achieve a smooth consistency. Incorporate lemon juice, salt, and black pepper according to taste preferences.
02 - Warm a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and minced garlic. Sauté for approximately 30 seconds until fragrant.
03 - Add spiralized zucchini to the skillet. Sauté gently for 2 to 3 minutes, maintaining crispness and avoiding overcooking.
04 - Pour in halved cherry tomatoes and toss for 1 to 2 minutes until just warmed through.
05 - Remove skillet from heat. Add prepared pesto and toss gently to coat zucchini noodles and tomatoes evenly.
06 - Serve immediately with additional Parmesan and fresh basil as garnish.

# Expert Insights:

01 -
  • The noodles soak up the fresh pesto like a secret flavor bomb.
  • This meal is endlessly adaptable, laid-back, and quick—ideal for busy days.
02 -
  • Overcooking the zucchini turns noodles watery and mushy—I learned this chasing a phone call and lost track.
  • Letting the pesto rest for a minute deepens the flavor—it's worth the tiny pause.
03 -
  • Salting the zucchini before cooking then patting dry prevents soggy noodles.
  • Freshly grated Parmesan is the secret—it melts beautifully and tastes miles better than pre-grated versions.
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