Can I use store-bought pesto instead of making it from scratch?

Absolutely! You can use store-bought pesto to save time. Just ensure it's a good quality pesto for the best flavor.

Can I use other vegetables besides zucchini?

Yes, you can substitute yellow squash or even carrots if you're feeling adventurous. Just keep in mind that different vegetables will have slightly different textures and cooking times.

How long can I store leftovers, and how do I reheat them?

While this recipe is best served fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The zucchini noodles may release some moisture, so they might not be as firm when reheated.

Is this recipe vegan-friendly?

Yes, to make it vegan, use vegan pesto and ensure there's no cheese or dairy-derived ingredients in your pesto. Nutritional yeast can be added to the pesto for a cheesy flavor.

My zucchini noodles are too watery. What can I do?

If the zucchini noodles are too watery, sprinkle them with a little salt and let them sit in a colander for about 15-20 minutes. This will draw out excess moisture before you cook them.

Can I add other ingredients to this dish?

Certainly! Add grilled chicken, shrimp, or chickpeas for extra protein. Sun-dried tomatoes, olives, or roasted red peppers would also be delicious additions.

Summer supper ideas

Name: Zucchini Noodles with Pesto and Cherry Tomatoes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Quick-Summer-Meals
Ingredients: 2 medium Zucchinis; 1 cup, halved Cherry Tomatoes; 1/4 cup, or to taste Pesto; 2 tablespoons Olive Oil; to taste Salt; to taste Black Pepper; 1 tablespoon Grated Parmesan Cheese (optional); a few Fresh Basil Leaves (for garnish)

zucchini noodles with pesto and cherry tomatoes

By:

WordofMany

Published:

06 Jul 2025

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A vibrant and fresh dish, zucchini noodles with pesto and cherry tomatoes offer a light yet satisfying meal thats perfect for a quick lunch or a simple dinner. The bright flavors of homemade pesto combined with the sweetness of sautéed cherry tomatoes and the delicate texture of zucchini noodles create a harmonious blend that's both nutritious and delicious. One of my friends, Sarah, told me shes been making it every week to keep her diet on track! I think that's wonderful!

This recipe is incredibly versatile and can be easily adapted to suit your dietary preferences. Whether you're a vegetarian, vegan, or simply looking for a gluten-free alternative to traditional pasta, zucchini noodles are a fantastic choice. They’re low in calories and carbohydrates, making them an excellent option for those watching their weight. I even managed to shed a few pounds after making the change!

Imagine the aroma of fresh basil filling your kitchen, the vibrant colors of green zoodles and red cherry tomatoes mingling on your plate, and the satisfying taste of a light, flavorful meal. This dish is not only a feast for the senses but also a celebration of simple, wholesome ingredients. What does this mean for you? It means you can enjoy a delicious, healthy meal without spending hours in the kitchen. Its so rewarding!

Required Equipments

Spiralizer or Vegetable Peeler
Large Bowl
Skillet
Tongs

Zucchini Noodles with Pesto and Cherry Tomatoes: Frequently Asked Questions

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles with pesto and cherry tomatoes: a fresh, light, and flavorful dish that's quick to make and perfect for a healthy meal. Combining spiralized zucchini with homemade pesto and sweet cherry tomatoes, its a delightful culinary experience.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

📖 Instructions

Prepare the Zucchini: Wash the zucchinis thoroughly. Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles). If using a spiralizer, follow the manufacturer's instructions. If using a peeler, peel long strips of zucchini until you reach the seedy core, then rotate and repeat. Discard the core.
Salt the Zucchini Noodles (Optional): If you have time and want to reduce excess moisture, place the zoodles in a colander, sprinkle with a pinch of salt, and let them sit for about 15-20 minutes. This step isn't essential but helps prevent a watery dish.
Prepare the Cherry Tomatoes: Wash the cherry tomatoes and slice them in half. Set aside.
Heat the Skillet: Place a large skillet over medium heat. Add 1-2 tablespoons of olive oil to the skillet.
Sauté the Cherry Tomatoes: Once the oil is heated, add the halved cherry tomatoes to the skillet. Sauté them for about 3-5 minutes, or until they start to soften and release their juices. Stir occasionally to prevent burning. The tomatoes should be slightly blistered but still hold their shape.
Add the Zucchini Noodles: Add the zucchini noodles to the skillet with the cherry tomatoes. Toss gently with tongs to combine. Be careful not to overcrowd the skillet; work in batches if necessary.
Cook the Zucchini Noodles: Cook the zoodles for just 2-3 minutes, or until they are tender-crisp. Avoid overcooking, as they will become mushy. Stir frequently to ensure even cooking. If you salted the zoodles earlier, taste and adjust seasoning as needed.
Incorporate the Pesto: Remove the skillet from the heat. Add the pesto to the skillet and gently toss to coat the zucchini noodles and cherry tomatoes evenly. Start with about 1/4 cup of pesto and add more to taste. Ensure the pesto is well distributed.
Season and Serve: Taste the zoodles and adjust seasoning with salt and freshly ground black pepper as needed. If desired, sprinkle with grated Parmesan cheese or a vegan alternative.
Garnish and Serve Immediately: Serve the zucchini noodles with pesto and cherry tomatoes immediately. Garnish with fresh basil leaves, if available, and a drizzle of extra virgin olive oil. Enjoy! It's very important to serve this dish right away.

📝 Notes

For a richer flavor, add a clove of minced garlic when sautéing the cherry tomatoes.
If you don't have fresh basil for garnish, a sprinkle of dried basil will also work.