Zucchini Noodles with Pesto & Cherry Tomatoes recipe

There are some dishes that just taste like sunshine, and for me, this Zucchini Noodles with Pesto and Cherry Tomatoes is the absolute epitome of a bright, beautiful day on a plate. I remember the first time I made it, I was looking for something to use up the mountains of zucchini and basil coming from my little garden. I wanted a meal that felt indulgent and satisfying like a classic pasta dish, but without the heavy, sluggish feeling afterward. The moment the vibrant green pesto hit the warm pan and the sweet cherry tomatoes started to burst, releasing their jammy juice, my kitchen was filled with the most incredible summer aroma. My husband, who is usually a die-hard traditional pasta fan, was skeptical at first, but after one bite, he was completely won over. The fresh, garlicky pesto, the sweet pop of the tomatoes, and the surprisingly delightful al dente crunch of the zoodles created a combination that was both light and deeply flavorful. It has since become our go-to for a quick weeknight dinner, a healthy lunch, and even an elegant side dish for guests. It’s proof that simple, fresh ingredients can create something truly spectacular.

The Ultimate Zucchini Noodles with Pesto & Cherry Tomatoes Recipe

Welcome to your new favorite way to enjoy a “pasta” night, guilt-free. This recipe focuses on fresh, whole ingredients to create a dish that is bursting with flavor, color, and nutrients. The star is the homemade basil pesto, which is miles ahead of any store-bought version and comes together in just minutes. Paired with sweet, blistered cherry tomatoes and tender-crisp zucchini noodles, it’s a celebration of simplicity and taste.

Complete Ingredients List

For the most vibrant and flavorful dish, using fresh, high-quality ingredients is key. This recipe is broken down into its three main components for clarity.

For the Zucchini Noodles (Zoodles):

• Zucchini: 4 medium-sized zucchini (about 2 lbs or 900g). Look for firm zucchini with smooth, dark green skin. This size is ideal for creating long, beautiful noodles.
• Olive Oil: 1 tablespoon, extra virgin.
• Salt: ½ teaspoon, for “sweating” the noodles to remove excess water.

For the Homemade Basil Pesto:

• Fresh Basil Leaves: 2 cups, packed. This is the heart and soul of your pesto, so use the freshest basil you can find.
• Pine Nuts: ⅓ cup. Toasting them first (see tips section) will dramatically enhance their nutty flavor. Walnuts or almonds can be used as a substitute.
• Garlic: 2-3 cloves, peeled. Adjust to your personal preference for garlic intensity.
• Parmesan Cheese: ½ cup, freshly grated. Please avoid pre-shredded cheese in a bag; a block of Parmigiano-Reggiano grated yourself will melt better and have a far superior flavor.
• Extra Virgin Olive Oil: ½ cup. A good quality, flavorful olive oil is crucial as it binds the sauce and adds a peppery, fruity note.
• Fresh Lemon Juice: 1 tablespoon. This brightens all the flavors and prevents the basil from oxidizing and turning dark too quickly.
• Salt and Black Pepper: ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper, or to taste.

For Assembly and Toppings:

• Cherry or Grape Tomatoes: 1 pint (about 2 cups). These sweet little tomatoes are perfect for blistering.
• Red Pepper Flakes: ¼ teaspoon (optional), for a hint of warmth.
• Extra Grated Parmesan Cheese: For serving.
• Extra Toasted Pine Nuts: For garnish.
• Fresh Basil Leaves: For garnish.

Step-by-Step Instructions

Follow these detailed steps to create a flawless dish, paying close attention to the preparation of the zucchini to avoid a watery result.

Step 1: Prepare and “Sweat” the Zucchini Noodles

This is the most critical step to ensure your final dish is not watery.

1. Create the Zoodles: Wash and dry the zucchini. Trim off the ends. Using a spiralizer, create noodles from the zucchini. If you don’t have a spiralizer, you can use a julienne peeler or a mandoline with a julienne blade to create long, thin strips.
2. Sweat the Noodles: Place the spiralized zucchini noodles in a colander set over a bowl or in the sink. Sprinkle them with ½ teaspoon of salt and toss gently to distribute. Let the noodles sit for 20-30 minutes. You will see a significant amount of water drip out from the zucchini.
3. Dry the Noodles: After sweating, gently squeeze the zucchini noodles with your hands to remove as much excess water as possible. Then, lay them out on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry. This step is non-negotiable for a good texture.

Step 2: Make the Homemade Basil Pesto

While the zucchini is sweating, you can make the fresh pesto.

1. Toast the Pine Nuts (Optional but Recommended): Place the pine nuts in a small, dry skillet over medium-low heat. Toast for 3-5 minutes, shaking the pan frequently, until they are golden brown and fragrant. Watch them carefully as they can burn very quickly. Remove from the pan immediately to cool.
2. Combine Ingredients: In the bowl of a food processor, combine the toasted pine nuts, garlic cloves, and fresh basil leaves. Pulse a few times until the ingredients are roughly chopped.
3. Add the Cheese: Add the ½ cup of freshly grated Parmesan cheese and pulse a few more times to combine.
4. Emulsify with Olive Oil: Turn the food processor on to a low speed. While it is running, slowly stream in the ½ cup of extra virgin olive oil. This slow addition helps create a creamy, emulsified sauce. Scrape down the sides of the bowl as needed.
5. Finish and Season: Once the olive oil is incorporated and the pesto is smooth, add the fresh lemon juice, salt, and pepper. Pulse one last time to combine. Taste the pesto and adjust seasoning if necessary. Set aside.

Step 3: Cook the Tomatoes and Assemble the Dish

1. Blister the Tomatoes: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the pint of cherry tomatoes to the hot pan. Cook for 5-7 minutes, shaking the pan occasionally, until the tomatoes begin to soften and their skins start to blister and burst. This process caramelizes their sugars and makes them incredibly sweet. If you like a little heat, add the red pepper flakes during the last minute of cooking.
2. Cook the Zoodles (Briefly!): Add the dried zucchini noodles to the skillet with the blistered tomatoes. Sauté for only 1-2 minutes, tossing constantly. The goal is simply to heat them through. Do not overcook them, or they will release more water and become mushy. They should still have a pleasant, al dente bite.
3. Combine with Pesto: Remove the skillet from the heat. Add about ½ to ¾ cup of the fresh pesto to the skillet with the zoodles and tomatoes. Toss gently until everything is lightly and evenly coated. Adding the pesto off the heat prevents it from turning a dark, muddy color and preserves its fresh flavor.
4. Serve Immediately: Divide the zucchini noodles among serving bowls. Garnish generously with extra grated Parmesan cheese, a sprinkle of toasted pine nuts, and a few fresh basil leaves.

Nutrition Facts

• Servings: This recipe yields approximately 4 servings.
• Calories per Serving: Approximately 400-450 kcal.

Disclaimer: Nutritional information is an estimate and will vary based on the exact ingredients, portion sizes, and amount of pesto used. This calculation assumes about 3-4 tablespoons of pesto per serving.

Preparation Time

• Prep Time: 15 minutes (for making pesto and spiralizing)
• Inactive Time: 30 minutes (for sweating the zoodles)
• Cook Time: 10 minutes
• Total Time: Approximately 55 minutes

How to Serve and Elevate Your Zoodle Dish

These zucchini noodles are wonderfully versatile. Here are several ways to serve and enhance them:

• As a Light and Healthy Main Course:
  • Serve it as is, in a generous portion, for a satisfying low-carb, vegetarian meal.
  • A side of crusty garlic bread is perfect for soaking up any extra pesto and tomato juices.
• Add a Boost of Protein:
  • Grilled Chicken: Top the zoodles with sliced, grilled chicken breast seasoned simply with salt, pepper, and garlic powder.
  • Sautéed Shrimp: Garlic and lemon sautéed shrimp are a classic and delicious pairing with pesto.
  • White Beans or Chickpeas: For a plant-based protein boost, toss in a can of drained and rinsed cannellini beans or chickpeas when you add the zoodles to the pan.
  • Seared Scallops: For an elegant and restaurant-worthy meal, serve the zoodles alongside perfectly seared scallops.
• Serve as a Vibrant Side Dish:
  • Serve smaller portions alongside a main protein like grilled salmon, steak, or a roasted chicken.
  • It’s a fantastic way to add a healthy and colorful vegetable side to any meal.
• Enjoy as a Cold “Pasta” Salad:
  • Let the cooked dish cool to room temperature. It makes for a wonderful and refreshing cold salad, perfect for picnics or packed lunches. The flavors meld together beautifully as it sits.

Additional Tips for Perfect Zucchini Noodles

Mastering zoodles is easy with these five essential tips.

1. The Golden Rule: Do Not Overcook Your Zoodles. This cannot be stressed enough. Zucchini is over 90% water. The longer you cook it, the more water it releases, leading to a soupy mess. A quick 1-2 minute sauté is all that is needed to warm them through while maintaining a firm, al dente texture that mimics real pasta. You can even serve them raw with the warm pesto and tomatoes tossed in.
2. “Sweating” is Non-Negotiable. Salting the raw zoodles and letting them sit in a colander is the professional secret to a successful dish. This simple step draws out a surprising amount of water before you even start cooking, giving you a massive head start in the battle against sogginess. Don’t skip it!
3. Homemade Pesto Makes All the Difference. While store-bought pesto works in a pinch, the flavor of homemade pesto is infinitely brighter, fresher, and more aromatic. It takes less than 10 minutes to make in a food processor and allows you to control the quality of the ingredients, the amount of garlic, and the salt level. It’s a small effort for a huge flavor payoff.
4. Toast Your Pine Nuts. This simple, two-minute step is a game-changer for your pesto. Toasting nuts releases their natural oils and deepens their flavor from one-dimensional and slightly soft to rich, nutty, and crunchy. It adds an incredible layer of complexity to your pesto.
5. Get Creative with Your Pesto. The classic basil and pine nut combination is divine, but don’t be afraid to experiment! Try making pesto with walnuts or almonds instead of pine nuts. You can also create a “mixed greens” pesto by subbing half of the basil with fresh spinach or arugula for a peppery kick.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making zucchini noodles with pesto.

1. My zucchini noodles were watery and mushy. What did I do wrong?
This is the most common issue with zoodles. It’s almost certainly due to one of two things (or both): you either skipped the “sweating” step, or you overcooked the noodles. Ensure you salt and drain the noodles for a full 20-30 minutes and pat them completely dry. Then, when you cook them, be very brief—toss them in the hot pan for just 60-120 seconds until they are just warmed through.

2. I don’t have a spiralizer. What are my other options?
You can still make this dish! A julienne peeler is an inexpensive tool that creates thin, spaghetti-like strands. You can also use a standard vegetable peeler to create wider, fettuccine-style noodles. A mandoline slicer with a julienne attachment also works perfectly. In a pinch, you can even use a sharp knife to slice the zucchini into very thin matchsticks.

3. Can I make this recipe vegan or dairy-free?
Yes, very easily! To make the pesto vegan, simply substitute the Parmesan cheese with a high-quality vegan Parmesan alternative or use 3-4 tablespoons of nutritional yeast. Nutritional yeast will provide that cheesy, savory, umami flavor. The rest of the recipe is naturally dairy-free.

4. Can I make this dish ahead of time for meal prep?
You can prep the components, but it’s best assembled right before serving. You can make the pesto up to 3-4 days in advance (store it in an airtight jar in the fridge with a thin layer of olive oil on top to keep it green). You can also spiralize the zucchini noodles ahead of time. However, you should cook the zoodles and assemble the dish just before you plan to eat it for the best texture.

5. How should I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the zoodles will soften and release more water as they sit. To reheat, it’s best to gently warm them in a skillet over low heat for just a few minutes until warmed through. Avoid the microwave, as it tends to make the zoodles rubbery and even more watery. Honestly, this dish is also delicious eaten cold, like a pasta salad

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