![- 4 medium zucchinis, spiralized into noodles - 1 cup cherry tomatoes, halved - 1 cup fresh basil leaves - 1/4 cup pine nuts - 1/4 cup Parmesan cheese, grated (or use nutritional yeast for a vegan alternative) - 2 cloves garlic, minced - 1/4 cup olive oil, plus extra for sautéing - Salt and pepper, to taste - 1 tablespoon fresh lemon juice Zucchini is the star here. It’s low in carbs and full of nutrients. Spiralizing zucchini gives it a fun noodle shape. Cherry tomatoes add sweetness and color. Their juicy bite pairs well with the creamy pesto. Pesto is the heart of this dish. You blend fresh basil, pine nuts, garlic, lemon juice, and olive oil. The result? A rich, green sauce that bursts with flavor. You can use Parmesan cheese for a savory touch. Nutritional yeast works, too, for a vegan twist. - Crushed Red Pepper Flakes - Nutritional Yeast If you want heat, add crushed red pepper flakes. They give the dish a spicy kick. Nutritional yeast can enhance the flavor and is great for vegans. With these extras, you can customize your meal to fit your taste. For the full recipe, check out the details on how to bring this dish together! To make fresh pesto, gather your ingredients. You need basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, and salt. Place these in a food processor. Pulse until finely chopped. This process brings out the flavor. Next, add olive oil while the food processor runs. Slowly drizzle in the oil. This makes your pesto creamy. You may need to scrape down the sides a few times. After blending, taste your pesto. Adjust with more salt and pepper if needed. Now, let’s sauté the cherry tomatoes. Grab a large skillet and add a drizzle of olive oil. Heat it over medium heat. Add the halved cherry tomatoes and a pinch of salt. Sauté them for about 3-4 minutes. You want them to soften and release their juices. This step adds a sweet flavor to your dish. It’s time to cook the zucchini noodles. Carefully add them to the skillet with the tomatoes. Gently toss everything together. Cook for another 2-3 minutes. You want the noodles to be tender but still firm. Achieving the right texture is key for a great bite. Once cooked, remove the skillet from heat. Stir in the vibrant pesto until every noodle is coated. This last step marries all the flavors. For the complete recipe, refer to the [Full Recipe]. When choosing zucchini, look for ones that are firm and smooth. Avoid any that have soft spots or blemishes. Size matters too; aim for medium-sized zucchinis. They have a better taste and texture than larger ones. Freshness is key. The skin should be shiny and vibrant in color. You can swap out some ingredients in your pesto. Try walnuts or almonds instead of pine nuts. For a dairy-free option, use nutritional yeast instead of Parmesan cheese. To enhance flavor, add a squeeze of lemon juice or zest. A pinch of salt brightens the taste too. Zucchini noodles pair well with grilled chicken or shrimp for added protein. You can also serve them with whole grain pasta for a fun mix. For a lovely presentation, add a sprinkle of fresh basil on top. This makes the dish look vibrant and inviting. If you want some heat, add crushed red pepper flakes. For the full recipe, check out the Zesty Zucchini Noodles with Pesto & Cherry Tomatoes. {{image_4}} To make this dish vegan, we need to swap the cheese. Instead of Parmesan, use nutritional yeast. This gives a cheesy flavor without dairy. You can also try cashew cheese for a creamier texture. Blending soaked cashews with a bit of lemon juice and garlic makes a great choice. It adds richness and taste to your zucchini noodles. Want to add protein? Chicken and tofu both work well here. For chicken, grill or sauté it first. Then slice it and mix it in with the zucchini noodles. If you prefer tofu, choose firm tofu. Press it to remove extra water, then cube it. Sauté the cubes until golden. Toss them with the noodles and sauce for a hearty meal. You can change this dish based on the season. In summer, add bell peppers and corn for sweetness. In fall, try adding roasted butternut squash or kale. During winter, spinach and broccoli can add color and nutrients. Mix and match seasonal veggies to keep your dish fresh and exciting. This way, you enjoy different flavors all year round. For the full recipe, check out Zesty Zucchini Noodles with Pesto & Cherry Tomatoes. After you enjoy your zucchini noodles with pesto and cherry tomatoes, store any leftovers in an airtight container. Keep them in the fridge. They will stay fresh for about 3 days. To keep the texture nice, try to store the noodles and sauce separately. This way, they won't get too soggy. When it's time to enjoy your leftovers, reheat them gently. The best method is to use a skillet. Heat the skillet over medium heat. Add a splash of olive oil, then toss in your noodles and tomatoes. Stir for about 2-3 minutes until warm. Avoid high heat to keep the noodles from becoming mushy. Freezing zucchini noodles is a great way to save extra servings. To freeze them, first blanch the noodles. Boil water and cook the noodles for just 1-2 minutes. Then, quickly place them in ice water to stop cooking. Drain and pat dry. Place them in freezer bags, remove as much air as possible, and seal. They can last up to 2 months in the freezer. Zucchini noodles last about 3 to 5 days in the fridge. Store them in an airtight container. They may lose some texture over time. If they start to feel slimy or smell off, it's best to toss them. Freshness is key for taste and texture. Yes, you can use store-bought pesto. It saves time and can be very tasty. Check the ingredients for quality. Some store-bought options are too salty or oily. Making your own allows for better flavor control and freshness. Zucchini noodles pair well with many dishes. Here are some great options: - Grilled chicken or shrimp for protein. - A side salad for crunch. - Garlic bread for a classic touch. - Roasted vegetables for added color and flavor. These dishes enhance your meal and make it more filling. This post covered key ingredients and steps to make delicious zucchini noodles. We explored how to prepare homemade pesto, sautée cherry tomatoes, and cook zucchini for the best texture. I shared tips for selecting fresh zucchini and enhancing your pesto. You can even adapt this dish with protein or seasonal veggies. Remember to store leftovers properly and reheating them right for the best taste. Enjoy these tasty noodles any time, knowing you’ve made a healthy choice.](https://eataroundit.com/wp-content/uploads/2025/06/a5dc8817-ad53-4fea-8efc-7475fa37b4e7-768x768.webp)
Looking for a fresh, quick meal idea? Zucchini noodles with pesto and cherry tomatoes offer a delightful solution. They are light, full of flavor, and easy to make. You can whip up this dish in no time, using just a few fresh ingredients. Whether you want a vegan delight or a hearty meal, this recipe adapts perfectly. Let’s dive into the world of zucchini noodles and create something delicious together!
Ingredients
Key Ingredients
– 4 medium zucchinis, spiralized into noodles
– 1 cup cherry tomatoes, halved
– 1 cup fresh basil leaves
– 1/4 cup pine nuts
– 1/4 cup Parmesan cheese, grated (or use nutritional yeast for a vegan alternative)
– 2 cloves garlic, minced
– 1/4 cup olive oil, plus extra for sautéing
– Salt and pepper, to taste
– 1 tablespoon fresh lemon juice
Zucchini is the star here. It’s low in carbs and full of nutrients. Spiralizing zucchini gives it a fun noodle shape. Cherry tomatoes add sweetness and color. Their juicy bite pairs well with the creamy pesto.
Pesto is the heart of this dish. You blend fresh basil, pine nuts, garlic, lemon juice, and olive oil. The result? A rich, green sauce that bursts with flavor. You can use Parmesan cheese for a savory touch. Nutritional yeast works, too, for a vegan twist.
Additional Optional Ingredients
– Crushed Red Pepper Flakes
– Nutritional Yeast
If you want heat, add crushed red pepper flakes. They give the dish a spicy kick. Nutritional yeast can enhance the flavor and is great for vegans. With these extras, you can customize your meal to fit your taste.
For the full recipe, check out the details on how to bring this dish together!
Step-by-Step Instructions
Preparing the Pesto
To make fresh pesto, gather your ingredients. You need basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, and salt. Place these in a food processor. Pulse until finely chopped. This process brings out the flavor.
Next, add olive oil while the food processor runs. Slowly drizzle in the oil. This makes your pesto creamy. You may need to scrape down the sides a few times. After blending, taste your pesto. Adjust with more salt and pepper if needed.
Sautéing the Cherry Tomatoes
Now, let’s sauté the cherry tomatoes. Grab a large skillet and add a drizzle of olive oil. Heat it over medium heat. Add the halved cherry tomatoes and a pinch of salt. Sauté them for about 3-4 minutes. You want them to soften and release their juices. This step adds a sweet flavor to your dish.
Cooking the Zucchini Noodles
It’s time to cook the zucchini noodles. Carefully add them to the skillet with the tomatoes. Gently toss everything together. Cook for another 2-3 minutes. You want the noodles to be tender but still firm. Achieving the right texture is key for a great bite.
Once cooked, remove the skillet from heat. Stir in the vibrant pesto until every noodle is coated. This last step marries all the flavors. For the complete recipe, refer to the [Full Recipe].
Tips & Tricks
Selecting the Right Zucchini
When choosing zucchini, look for ones that are firm and smooth. Avoid any that have soft spots or blemishes. Size matters too; aim for medium-sized zucchinis. They have a better taste and texture than larger ones. Freshness is key. The skin should be shiny and vibrant in color.
Making the Perfect Pesto
You can swap out some ingredients in your pesto. Try walnuts or almonds instead of pine nuts. For a dairy-free option, use nutritional yeast instead of Parmesan cheese. To enhance flavor, add a squeeze of lemon juice or zest. A pinch of salt brightens the taste too.
Serving Suggestions
Zucchini noodles pair well with grilled chicken or shrimp for added protein. You can also serve them with whole grain pasta for a fun mix. For a lovely presentation, add a sprinkle of fresh basil on top. This makes the dish look vibrant and inviting. If you want some heat, add crushed red pepper flakes.
For the full recipe, check out the Zesty Zucchini Noodles with Pesto & Cherry Tomatoes.
Variations
Vegan Version
To make this dish vegan, we need to swap the cheese. Instead of Parmesan, use nutritional yeast. This gives a cheesy flavor without dairy. You can also try cashew cheese for a creamier texture. Blending soaked cashews with a bit of lemon juice and garlic makes a great choice. It adds richness and taste to your zucchini noodles.
Adding Protein
Want to add protein? Chicken and tofu both work well here. For chicken, grill or sauté it first. Then slice it and mix it in with the zucchini noodles. If you prefer tofu, choose firm tofu. Press it to remove extra water, then cube it. Sauté the cubes until golden. Toss them with the noodles and sauce for a hearty meal.
Seasonal Variations
You can change this dish based on the season. In summer, add bell peppers and corn for sweetness. In fall, try adding roasted butternut squash or kale. During winter, spinach and broccoli can add color and nutrients. Mix and match seasonal veggies to keep your dish fresh and exciting. This way, you enjoy different flavors all year round. For the full recipe, check out Zesty Zucchini Noodles with Pesto & Cherry Tomatoes.
Storage Info
Storing Leftovers
After you enjoy your zucchini noodles with pesto and cherry tomatoes, store any leftovers in an airtight container. Keep them in the fridge. They will stay fresh for about 3 days. To keep the texture nice, try to store the noodles and sauce separately. This way, they won’t get too soggy.
Reheating Instructions
When it’s time to enjoy your leftovers, reheat them gently. The best method is to use a skillet. Heat the skillet over medium heat. Add a splash of olive oil, then toss in your noodles and tomatoes. Stir for about 2-3 minutes until warm. Avoid high heat to keep the noodles from becoming mushy.
Freezing Options
Freezing zucchini noodles is a great way to save extra servings. To freeze them, first blanch the noodles. Boil water and cook the noodles for just 1-2 minutes. Then, quickly place them in ice water to stop cooking. Drain and pat dry. Place them in freezer bags, remove as much air as possible, and seal. They can last up to 2 months in the freezer.
FAQs
How long do zucchini noodles last?
Zucchini noodles last about 3 to 5 days in the fridge. Store them in an airtight container. They may lose some texture over time. If they start to feel slimy or smell off, it’s best to toss them. Freshness is key for taste and texture.
Can I use store-bought pesto?
Yes, you can use store-bought pesto. It saves time and can be very tasty. Check the ingredients for quality. Some store-bought options are too salty or oily. Making your own allows for better flavor control and freshness.
What can I serve with zucchini noodles?
Zucchini noodles pair well with many dishes. Here are some great options:
– Grilled chicken or shrimp for protein.
– A side salad for crunch.
– Garlic bread for a classic touch.
– Roasted vegetables for added color and flavor.
These dishes enhance your meal and make it more filling.
This post covered key ingredients and steps to make delicious zucchini noodles. We explored how to prepare homemade pesto, sautée cherry tomatoes, and cook zucchini for the best texture. I shared tips for selecting fresh zucchini and enhancing your pesto. You can even adapt this dish with protein or seasonal veggies. Remember to store leftovers properly and reheating them right for the best taste. Enjoy these tasty noodles any time, knowing you’ve made a healthy choice.
![- 4 medium zucchinis, spiralized into noodles - 1 cup cherry tomatoes, halved - 1 cup fresh basil leaves - 1/4 cup pine nuts - 1/4 cup Parmesan cheese, grated (or use nutritional yeast for a vegan alternative) - 2 cloves garlic, minced - 1/4 cup olive oil, plus extra for sautéing - Salt and pepper, to taste - 1 tablespoon fresh lemon juice Zucchini is the star here. It’s low in carbs and full of nutrients. Spiralizing zucchini gives it a fun noodle shape. Cherry tomatoes add sweetness and color. Their juicy bite pairs well with the creamy pesto. Pesto is the heart of this dish. You blend fresh basil, pine nuts, garlic, lemon juice, and olive oil. The result? A rich, green sauce that bursts with flavor. You can use Parmesan cheese for a savory touch. Nutritional yeast works, too, for a vegan twist. - Crushed Red Pepper Flakes - Nutritional Yeast If you want heat, add crushed red pepper flakes. They give the dish a spicy kick. Nutritional yeast can enhance the flavor and is great for vegans. With these extras, you can customize your meal to fit your taste. For the full recipe, check out the details on how to bring this dish together! To make fresh pesto, gather your ingredients. You need basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, and salt. Place these in a food processor. Pulse until finely chopped. This process brings out the flavor. Next, add olive oil while the food processor runs. Slowly drizzle in the oil. This makes your pesto creamy. You may need to scrape down the sides a few times. After blending, taste your pesto. Adjust with more salt and pepper if needed. Now, let’s sauté the cherry tomatoes. Grab a large skillet and add a drizzle of olive oil. Heat it over medium heat. Add the halved cherry tomatoes and a pinch of salt. Sauté them for about 3-4 minutes. You want them to soften and release their juices. This step adds a sweet flavor to your dish. It’s time to cook the zucchini noodles. Carefully add them to the skillet with the tomatoes. Gently toss everything together. Cook for another 2-3 minutes. You want the noodles to be tender but still firm. Achieving the right texture is key for a great bite. Once cooked, remove the skillet from heat. Stir in the vibrant pesto until every noodle is coated. This last step marries all the flavors. For the complete recipe, refer to the [Full Recipe]. When choosing zucchini, look for ones that are firm and smooth. Avoid any that have soft spots or blemishes. Size matters too; aim for medium-sized zucchinis. They have a better taste and texture than larger ones. Freshness is key. The skin should be shiny and vibrant in color. You can swap out some ingredients in your pesto. Try walnuts or almonds instead of pine nuts. For a dairy-free option, use nutritional yeast instead of Parmesan cheese. To enhance flavor, add a squeeze of lemon juice or zest. A pinch of salt brightens the taste too. Zucchini noodles pair well with grilled chicken or shrimp for added protein. You can also serve them with whole grain pasta for a fun mix. For a lovely presentation, add a sprinkle of fresh basil on top. This makes the dish look vibrant and inviting. If you want some heat, add crushed red pepper flakes. For the full recipe, check out the Zesty Zucchini Noodles with Pesto & Cherry Tomatoes. {{image_4}} To make this dish vegan, we need to swap the cheese. Instead of Parmesan, use nutritional yeast. This gives a cheesy flavor without dairy. You can also try cashew cheese for a creamier texture. Blending soaked cashews with a bit of lemon juice and garlic makes a great choice. It adds richness and taste to your zucchini noodles. Want to add protein? Chicken and tofu both work well here. For chicken, grill or sauté it first. Then slice it and mix it in with the zucchini noodles. If you prefer tofu, choose firm tofu. Press it to remove extra water, then cube it. Sauté the cubes until golden. Toss them with the noodles and sauce for a hearty meal. You can change this dish based on the season. In summer, add bell peppers and corn for sweetness. In fall, try adding roasted butternut squash or kale. During winter, spinach and broccoli can add color and nutrients. Mix and match seasonal veggies to keep your dish fresh and exciting. This way, you enjoy different flavors all year round. For the full recipe, check out Zesty Zucchini Noodles with Pesto & Cherry Tomatoes. After you enjoy your zucchini noodles with pesto and cherry tomatoes, store any leftovers in an airtight container. Keep them in the fridge. They will stay fresh for about 3 days. To keep the texture nice, try to store the noodles and sauce separately. This way, they won't get too soggy. When it's time to enjoy your leftovers, reheat them gently. The best method is to use a skillet. Heat the skillet over medium heat. Add a splash of olive oil, then toss in your noodles and tomatoes. Stir for about 2-3 minutes until warm. Avoid high heat to keep the noodles from becoming mushy. Freezing zucchini noodles is a great way to save extra servings. To freeze them, first blanch the noodles. Boil water and cook the noodles for just 1-2 minutes. Then, quickly place them in ice water to stop cooking. Drain and pat dry. Place them in freezer bags, remove as much air as possible, and seal. They can last up to 2 months in the freezer. Zucchini noodles last about 3 to 5 days in the fridge. Store them in an airtight container. They may lose some texture over time. If they start to feel slimy or smell off, it's best to toss them. Freshness is key for taste and texture. Yes, you can use store-bought pesto. It saves time and can be very tasty. Check the ingredients for quality. Some store-bought options are too salty or oily. Making your own allows for better flavor control and freshness. Zucchini noodles pair well with many dishes. Here are some great options: - Grilled chicken or shrimp for protein. - A side salad for crunch. - Garlic bread for a classic touch. - Roasted vegetables for added color and flavor. These dishes enhance your meal and make it more filling. This post covered key ingredients and steps to make delicious zucchini noodles. We explored how to prepare homemade pesto, sautée cherry tomatoes, and cook zucchini for the best texture. I shared tips for selecting fresh zucchini and enhancing your pesto. You can even adapt this dish with protein or seasonal veggies. Remember to store leftovers properly and reheating them right for the best taste. Enjoy these tasty noodles any time, knowing you’ve made a healthy choice.](https://eataroundit.com/wp-content/uploads/2025/06/a5dc8817-ad53-4fea-8efc-7475fa37b4e7-250x250.webp)
