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Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is a vibrant, refreshing dish that perfectly captures the essence of summer. This quick and easy recipe combines crunchy zucchini noodles, ripe tomatoes, and a flavorful homemade pesto, making it an ideal option for light dinners or as a standout side dish at gatherings. In just 30 minutes, you can enjoy a delicious meal that’s not only satisfying but also packed with nutrients. Perfect for any occasion—from casual family dinners to festive summer barbecues—this dish brings fresh flavors to your table, ensuring each bite is as delightful as the last.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 cup packed fresh basil
  • 1 clove garlic
  • 1/4 cup grated parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • 3 medium zucchinis (21 oz total)
  • 1 cup halved heirloom grape or cherry tomatoes
  • Kosher salt and black pepper to taste

Instructions

  1. To make the pesto, blend basil, garlic, parmesan cheese, salt, and pepper in a food processor until smooth. Gradually add olive oil while blending until fully combined.
  2. Spiralize the zucchinis into noodle-like strands. If needed, cut longer strands for easier eating.
  3. In a mixing bowl, combine spiralized zucchini with pesto and halved tomatoes. Season with additional salt and pepper if needed.
  4. Serve on plates and garnish with chopped parsley.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Raw
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 5mg

Keywords: For added nutrition, consider mixing in other vegetables like bell peppers or spinach. If you're looking for protein, top with grilled chicken or chickpeas. Enjoy immediately for the best texture; zoodles can become watery if they sit too long.