Quick & Healthy Zucchini Noodles with Pesto and Cherry Tomatoes
🥒 Looking for a light, flavorful dish that feels like pasta but keeps things low-carb? Zucchini noodles, or “zoodles,” are the perfect solution! In this recipe, we’re pairing tender spiralized zucchini with a fresh basil pesto and juicy cherry tomatoes for a meal that’s both refreshing and satisfying. Whether you’re following a low-carb or gluten-free lifestyle or just trying to sneak in more veggies, this dish will quickly become a weeknight favourite.
The best part? It takes less than 20 minutes to make! You can serve it warm for a cozy dinner or chilled as a refreshing summer salad. Plus, it’s versatile—try adding grilled chicken, shrimp, or even a sprinkle of Parmesan to make it heartier.
If you love fresh and vibrant recipes like this one, you’ll also want to try my Mediterranean Chickpea Salad or the colourful Caprese Salad with Balsamic Glaze. Both are packed with flavour and perfect for lunch or dinner.
This zucchini noodle recipe also makes a great side dish alongside proteins like my One-Pan Lemon Garlic Chicken & Veggies. Together, they create a wholesome, balanced meal with minimal cleanup.
So grab your spiralizer (or a peeler if you don’t have one) and let’s whip up this simple, healthy, and absolutely delicious bowl of zoodles! 🌿🍅
Zucchini Noodles with Pesto & Cherry Tomatoes
Ingredients
Method
- Spiralize the zucchinis into noodles (zoodles). Pat dry with a paper towel to remove excess moisture.
- Heat olive oil in a large skillet over medium heat.
- Add zoodles and sauté for 2–3 minutes, just until slightly tender (don’t overcook—they should stay firm).
- Stir in pesto and cherry tomatoes, cooking for 1–2 more minutes until warmed through.
- Season with salt and pepper.
- 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.
