zoodles with pestoAre you looking for a quick and healthy vegetarian dinner recipe? This recipe for zoodles (zucchini noodles) is a great way to use the fresh zucchini and tomatoes which are packed with fiber and healthy nutrients. The fresh pesto packs a lot of extra flavor too. It’s an awesome recipe from SkinnyTaste. Enjoy!

If you want to make the recipe for one, just spiralize one zucchini and use 1/4 of the pesto sauce. Since zucchini has a high amount of water, leftover zoodles get watery. It’s better to prepare and eat them right away. You can use a vegetable spiralizing tool or a julienne peeler to spiralize the zucchini.

Raw Zucchini Noodles with Tomatoes and Pesto
Servings: 4 • Size: 1 1/4 cups
Calories: 148 • Fat: 12 g • Carb: 9 g • Fiber: 3 g • Protein: 4 g • Sugar: 3 g • Sodium: 102 mg (without salt) • Cholesterol: 4 mg


For the Pesto:

  • 1 cup packed fresh basil
  • 1 clove garlic
  • 1/4 cup fresh grated parmesan cheese
  • kosher salt & pepper to taste
  • 3 tbsp extra virgin olive oil

For the zoodles:

  • 21 oz (3 medium or 4 small) zucchinis
  • 1 cup heirloom grape or cherry tomatoes, halved
  • kosher salt and black pepper to taste


In a food processor pulse basil, garlic, Parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside. Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl. Toss with the pesto and tomatoes and season with salt and pepper as needed.

This recipe is sure to please the whole family!

Source: SkinnyTaste

Image Source: Vanessa Pike-Russell

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Meatless Monday: Zoodles with Pesto and Fresh Tomatoes
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