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Zucchini Noodles with Pesto & Cherry Tomatoes

These Zucchini Noodles with Pesto and Cherry Tomatoes are a quick, fresh, and healthy alternative to traditional pasta. With just a few simple ingredients, you’ll have a low-carb, flavor-packed dish ready in minutes. Tossed in basil pesto and topped with juicy cherry tomatoes, this recipe is light, colorful, and perfect for busy weeknights or summer meals. Serve it as a satisfying main course or a vibrant side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis spiralized
  • 1 cup cherry tomatoes halved
  • ¼ cup pesto homemade or store-bought
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • Optional: Parmesan cheese grilled chicken, or shrimp

Method
 

  1. Spiralize the zucchinis into noodles (zoodles). Pat dry with a paper towel to remove excess moisture.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add zoodles and sauté for 2–3 minutes, just until slightly tender (don’t overcook—they should stay firm).
  4. Stir in pesto and cherry tomatoes, cooking for 1–2 more minutes until warmed through.
  5. Season with salt and pepper.
  6. Top with Parmesan, grilled chicken, or shrimp if desired. Serve immediately.

Notes

  • Avoid overcooking the zucchini noodles, or they’ll become watery.
  • For a chilled version, skip sautéing and toss raw zoodles with pesto and tomatoes for a cold salad.