Pesto Zucchini Noodles
Pesto Zucchini Noodles takes zucchini pasta and combines it with a pesto sauce and sweet cherry tomatoes. Enjoy this gluten-free, keto dinner option full of fresh flavors.
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One of the best zucchini recipes, these pesto zoodles offer a healthy, great option for dinner instead of traditional pasta. This healthy dish is a great one to have in your repertoire of healthy recipes, and it tastes great too!
Thin ribbons of cut zucchini has a similar texture as regular pasta, but it actually has its own unique, fresh, flavor. This easy recipe is great any time of year, but it really hits the spot during the summer when you want a fresh taste.
Parmesan cheese and red pepper flakes add a savory and spice bite to this dish. It’s amazing how simple ingredients can make a dish so flavorful! If you prefer a mild flavor, take it easy on the red pepper flakes.
You can buy the jarred pesto sauce from your favorite grocery stores but it’s much more satisfying to make your own. Try our homemade pesto recipe!
Pesto Zucchini Noodles can be a great side dish or vegetarian dinner option. Add some chicken breasts to beef up the recipe.
Why You’ll Love this Recipe:
Fresh & Healthy: Made with nutrient-packed zucchini and vibrant ingredients.
Bursting with Flavor: Features zesty cilantro pesto, juicy cherry tomatoes, and a hint of red pepper heat.
Quick & Easy: Ready in minutes for a light, satisfying meal.
Perfectly Balanced: Savory Parmesan adds just the right touch of richness.
Ingredients to Make Pesto Zucchini Noodles:
- zucchini. Spiralized for a fresh, low-carb noodle base; salting and drying can help reduce excess moisture.
- cilantro pesto. Provides a vibrant, herbaceous flavor; use homemade or your favorite store-bought variety.
- tomatoes. Roasted to intensify their natural sweetness and add a rich, flavor—toss with olive oil and salt before roasting.
- red pepper flakes. Provides a bit of heat; add more or less depending on preference.
- parmesan cheese. Freshly grated to deliver a rich, savory finish that beautifully complements the pesto and roasted tomatoes.
How to Make Pesto Zucchini Noodles:
- Preheat your oven to 400°F. Toss the halved cherry tomatoes with olive oil and a pinch of salt.
- Spread them on a baking sheet in a single layer. Roast for 10–15 minutes until the tomatoes are soft and slightly caramelized. Set aside to cool slightly.
- In a large bowl, add the spiralized zucchini noodles. Drizzle with the cilantro pesto and sprinkle the red pepper flakes over the noodles.
- Add the cherry tomatoes, then toss gently to combine and evenly coat the noodles with the pesto and spices.
- Sprinkle the grated Parmesan cheese over the top.
Recommended Equipment
Recipe Notes & Tips:
Reduce Moisture: Salt spiralized zucchinis lightly and pat them dry to prevent sogginess.
Flavor Balance: Adjust red pepper flakes to suit your preferred spice level.
Even Coating: Toss the noodles thoroughly with the pesto to ensure every strand is well-coated.
Serving Suggestion: Serve immediately for the best texture; zucchini noodles can become softer if left to sit.
Spiralizer Alternatives: If you don’t have a spiralizer, try a julienne peeler or vegetable peeler for thin strips.
Quick Sauté Option: If you prefer a warm dish, lightly sauté the zucchini noodles for 1–2 minutes before mixing with pesto and roasted tomatoes.
Serving Suggestions:
- Fiesta Lime Chicken
- Caprese Chicken
- Lemon Butter Shrimp Skewers
- Honey Sriracha Chicken
- Pecan Crusted Salmon
How to Store:
Refrigerate: Place any leftover pesto zucchini noodles in an airtight container and store in the refrigerator for up to 2 days.
Freezing: Freezing is not recommended as it can alter the texture of the zucchini noodles and roasted tomatoes.
Reheating Tips: If you prefer a warm dish, lightly sauté the noodles for 1–2 minutes after combining with the pesto, but note that reheating may alter the texture slightly.
FAQs:
Absolutely—lightly sauté the zucchini noodles for 1–2 minutes before tossing with the pesto and roasted tomatoes for a warm version.
Yes, grilled chicken, shrimp, or salmon make excellent additions for a heartier meal.
Freezing is not recommended as it can alter the texture of the zucchini noodles and roasted tomatoes.
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Pesto Zucchini Noodles
Equipment
- Sheet pan
Ingredients
- 3 large zucchini, spiralized
- ½ cup cilantro pesto
- 1 cup cherry tomatoes
- ½ teaspoon red pepper flakes
- ¼ cup parmesan cheese
Instructions
- Preheat your oven to 400°F. Toss the halved cherry tomatoes with olive oil and a pinch of salt.
- Spread them on a baking sheet in a single layer. Roast for 10–15 minutes until the tomatoes are soft and slightly caramelized. Set aside to cool slightly.
- In a large bowl, add the spiralized zucchini noodles. Drizzle with the cilantro pesto and sprinkle the red pepper flakes over the noodles.
- Add the cherry tomatoes, then toss gently to combine and evenly coat the noodles with the pesto and spices.
- Sprinkle the grated Parmesan cheese over the top.
Nutrition
Notes
- Reduce Moisture: Salt spiralized zucchinis lightly and pat them dry to prevent sogginess.
- Flavor Balance: Adjust red pepper flakes to suit your preferred spice level.
- Even Coating: Toss the noodles thoroughly with the pesto to ensure every strand is well-coated.
- Serving Suggestion: Serve immediately for the best texture; zucchini noodles can become softer if left to sit.
- Spiralizer Alternatives: If you don’t have a spiralizer, try a julienne peeler or vegetable peeler for thin strips.
- Quick Sauté Option: If you prefer a warm dish, lightly sauté the zucchini noodles for 1–2 minutes before mixing with pesto and roasted tomatoes.
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