Zucchini Noodles with Pesto and Cherry Tomatoes
Crisp-tender zucchini noodles tossed with basil pesto and sweet blistered cherry tomatoes. The trick to keeping zoodles from turning soggy is included.
Zucchini noodles, or zoodles, are a light and fresh alternative to pasta. They are quick to make with a spiralizer and cook in just a couple of minutes, but they turn watery if you are not careful.
The secret is to cook them very briefly over high heat and add the sauce off the heat. Basil pesto and blistered cherry tomatoes give them plenty of flavor, and a little Parmesan and toasted pine nuts finish the plate.
At a glance: this zucchini noodles with pesto and cherry tomatoes serves 2, needs about 10 min of hands-on prep and 6 min of cooking, and provides roughly 260 calories and 9 g of protein per serving. It is naturally vegetarian and gluten-free.
Why you'll love this recipe
- Ready in about 15 minutes
- Low-carb and naturally gluten-free
- No soggy noodles, thanks to quick cooking
- Fresh summer flavors
About this zucchini noodle recipe
Zucchini noodles, often called zoodles, became popular as a light, vegetable-based alternative to pasta. Spiralized zucchini forms long, thin strands that can be eaten raw or cooked briefly, and they carry sauces surprisingly well.
This recipe pairs zoodles with two classic Italian flavors, basil pesto and blistered cherry tomatoes. The tomatoes are cooked until they burst and become sweet and jammy, while the zucchini noodles are sautéed for just a minute or two so they stay crisp-tender.
It is a fast, fresh summer dinner that takes only about 15 minutes, and it is naturally low in carbohydrates and gluten-free.
Ingredient notes and substitutions
- Zucchini. Choose medium, firm zucchini. Very large zucchini have more seeds and water. Pre-spiralized zucchini from the store saves time.
- Salt. Salting the noodles and letting them drain removes excess moisture, the main reason zoodles turn soggy.
- Cherry tomatoes. Blistering them concentrates their sweetness. Use a mix of colors for a beautiful plate.
- Basil pesto. Homemade or good-quality store-bought pesto both work. Look for pesto made with olive oil rather than cheaper oils.
- Parmesan. A little grated Parmesan adds saltiness and richness. Use nutritional yeast for a dairy-free version.
- Pine nuts. Toasted pine nuts add crunch. Walnuts or sunflower seeds are cheaper alternatives.
Equipment you'll need
- A spiralizer or julienne peeler
- A large skillet
- A colander
- Paper towels
How to make it, step by step
Spiralize and salt
Spiralize the zucchini, toss with salt and let it drain in a colander for about 10 minutes. Then pat the noodles dry with paper towels.
Blister the tomatoes
Cook the tomatoes in hot oil until their skins blister and some burst. Add garlic for the final 30 seconds and remove everything to a plate.
Cook the zoodles briefly
Sauté the zucchini noodles in the same hot pan for one to two minutes, just until warmed. Longer cooking releases water and turns them limp.
Toss with pesto off the heat
Remove the pan from the heat and toss the noodles with pesto. Adding pesto off the heat keeps the basil bright and prevents the oil from separating.
Finish and serve
Top with the tomatoes, Parmesan, pine nuts and fresh basil, and serve right away.
Recipe
Zucchini Noodles with Pesto and Cherry Tomatoes
Italian · Dinner · Vegetarian · Gluten-Free
Ingredients
- 4 medium zucchini, spiralized
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 1/2 cups (225 g) cherry tomatoes
- 1 garlic clove, thinly sliced
- 3 tablespoons basil pesto
- 2 tablespoons grated Parmesan
- 1 tablespoon toasted pine nuts
- Fresh basil leaves and black pepper, to serve
Instructions
- Salt the noodles. Place the spiralized zucchini in a colander, toss with the salt and let them drain for 10 minutes. Gently pat dry with paper towels.
- Blister the tomatoes. Heat the olive oil in a large skillet over medium-high heat. Add the tomatoes and cook for 3 to 4 minutes until they begin to burst. Add the garlic for the last 30 seconds and transfer everything to a plate.
- Cook the zoodles. In the same hot pan, sauté the zucchini noodles for 1 to 2 minutes, just until warmed through but still crisp.
- Toss with pesto. Remove the pan from the heat, add the pesto and toss to coat.
- Serve. Top with the blistered tomatoes, Parmesan, pine nuts, fresh basil and black pepper. Serve immediately.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Do not overcook zucchini noodles; 1 to 2 minutes is enough.
- Adding the pesto off the heat keeps the basil bright and prevents the oil from separating.
- If you do not have a spiralizer, use a julienne peeler or buy pre-spiralized zucchini.
Troubleshooting
- The zoodles are watery. Salt and drain them first, cook them very briefly and serve immediately.
- The noodles are too long to eat. Cut the spiralized zucchini into shorter lengths with kitchen scissors.
- The pesto separates. Add it off the heat and toss gently.
- The dish lacks substance. Add chicken, shrimp, white beans or mix with some whole-wheat pasta.
Variations
- Add protein. Top with grilled chicken, shrimp or white beans.
- Half and half. Mix the zoodles with whole-wheat spaghetti for a more filling meal.
- Vegan. Use a vegan pesto and skip the Parmesan.
What to serve with it
Serve the zoodles as a light main course or as a side dish for grilled chicken, salmon or shrimp. A slice of crusty bread is nice for soaking up the pesto.
For a summer lunch, serve them cold as a zucchini noodle salad with extra tomatoes and mozzarella.
Make ahead and storage
Spiralize the zucchini up to three days ahead and store it wrapped in paper towels in the fridge. Make or buy the pesto in advance. Cook just before serving.
Zucchini noodles are best eaten right away. Raw spiralized zucchini keeps in the fridge, wrapped in paper towels, for up to 3 days.
Is it healthy?
Zucchini is low in calories and carbohydrates and provides vitamin C and potassium. Replacing pasta with zucchini noodles significantly lowers the calories of the dish.
Pesto is rich in olive oil and nuts, which provide healthy fats but are calorie-dense. Adding a lean protein makes this a more balanced, filling meal.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
How do you keep zucchini noodles from getting soggy?
Salt and drain them first, pat them dry, cook them for just 1 to 2 minutes over high heat, and add sauce off the heat.
Can I eat zucchini noodles raw?
Yes. Raw zoodles are crunchy and refreshing, and are delicious tossed with pesto as a cold salad.
Are zucchini noodles healthier than pasta?
They are much lower in calories and carbohydrates, but also lower in protein and fiber. Adding a protein makes the meal more balanced.
Can I eat zucchini noodles raw?
Yes. They are crunchy and refreshing in salads.
Do I need a spiralizer?
A julienne peeler or mandoline also works.
Can I use store-bought pesto?
Yes. Choose one made with olive oil and real basil.
How many zucchini per person?
About one medium zucchini per person for a main course.
Can I freeze zucchini noodles?
No. They become mushy when thawed.
Can I make this vegan?
Use vegan pesto and skip the Parmesan.
What protein goes well with pesto zoodles?
Grilled chicken, shrimp, salmon or white beans.
Are zucchini noodles keto?
Yes. They are low in carbohydrates.
How do I make pesto at home?
Blend basil, pine nuts, garlic, Parmesan, olive oil, lemon and salt until smooth.
Can I add other vegetables?
Spiralized carrots, yellow squash or cucumber work well.
Why do zucchini noodles release so much water?
Zucchini is about 95% water. Salting draws some of it out before cooking, and short cooking times keep the rest inside the vegetable.
What is the best spiralizer blade for zoodles?
The medium blade produces spaghetti-like noodles that hold sauce well. The thinnest blade can turn mushy quickly.
Can I serve zoodles with marinara instead?
Yes. Warm the marinara separately and spoon it over the briefly sautéed noodles just before serving.
Can I add cheese besides Parmesan?
Small balls of fresh mozzarella or a few spoonfuls of ricotta add creaminess and pair well with pesto and tomatoes.
Final thoughts
This zucchini noodles with pesto and cherry tomatoes takes about 16 min from start to finish and serves 2. It is vegetarian and gluten-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our dinner recipes or the full recipe index.