Easy Kosher Zucchini Noodles With Pesto And Cherry Tomatoes

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I’ve been making zucchini noodles for years now, and this combination with fresh basil pesto and sweet cherry tomatoes has become my go-to summer meal. It started when my neighbor brought over a bag of zucchini from her garden that was bigger than my toddler. I needed something quick and light for dinner, and spiralized vegetables seemed like the obvious choice.

The trick with zucchini noodles is getting the texture right. Too many people skip the salting step, then wonder why their dish turns into a watery mess. I salt the spiralized zucchini and let it sit for about 15 minutes. This draws out excess moisture, so when you cook them briefly, they stay tender but not mushy. Pat them dry with paper towels before adding them to the pan.

Getting Perfect Zucchini Noodle Texture

For the pesto, I keep it simple with fresh basil, pine nuts, garlic, good olive oil, and a generous amount of parmesan. The key is not over-processing it. I pulse the ingredients until they’re just combined, leaving some texture. Store-bought pesto works in a pinch, but homemade makes such a difference in flavor. The cherry tomatoes add bursts of sweetness that balance the rich pesto perfectly.

Why Homemade Pesto Makes All the Difference

This dish works beautifully as a light lunch or dinner, especially on hot days when you don’t want to heat up the kitchen. I often serve it alongside grilled fish or chicken for a more substantial meal. It’s also fantastic as a side dish at barbecues. The colors are gorgeous, and it tastes as fresh as it looks.

Easy Kosher Zucchini Noodles With Pesto And Cherry Tomatoes - Mediterranean recipe
I've been making zucchini noodles for years now, and this combination with fresh basil pesto and sweet cherry tomatoes has become my go-to summer meal. It started when my neighbor brought over a bag of zucchini from her garden that was bigger than my toddler. I needed something quick and light for dinner, and spiralized vegetables seemed like the obvious choice. The trick with zucchini noodles is getting the texture right. Too many people skip the salting step, then wonder why their dish turns into a watery mess. I salt the spiralized zucchini and let it sit for about 15 minutes. This draws out excess moisture, so when you cook them briefly, they stay tender but not mushy. Pat them dry with paper towels before adding them to the pan. For the pesto, I keep it simple with fresh basil, pine nuts, garlic, good olive oil, and a generous amount of parmesan. The key is not over-processing it. I pulse the ingredients until they're just combined, leaving some texture. Store-bought pesto works in a pinch, but homemade makes such a difference in flavor. The cherry tomatoes add bursts of sweetness that balance the rich pesto perfectly. This dish works beautifully as a light lunch or dinner, especially on hot days when you don't want to heat up the kitchen. I often serve it alongside grilled fish or chicken for a more substantial meal. It's also fantastic as a side dish at barbecues. The colors are gorgeous, and it tastes as fresh as it looks.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 large zucchini spiralized into noodles
  • 1 teaspoon kosher salt for salting zucchini
  • 1 cup cherry tomatoes halved
  • 2 tablespoons olive oil for cooking
  • 3 cloves garlic minced
For the Pesto
  • 2 cups fresh basil leaves packed
  • 1/3 cup pine nuts
  • 3 cloves garlic peeled
  • 1/2 cup parmesan cheese grated
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground

Method
 

Prepare the Zucchini
  1. Spiralize the zucchini into noodles using a spiralizer or vegetable peeler. Place in a large colander and toss with 1 teaspoon kosher salt.
  2. Let the salted zucchini sit for 15 minutes to draw out excess moisture. Pat completely dry with paper towels.
Make the Pesto
  1. In a food processor, pulse the basil, pine nuts, and garlic until roughly chopped.
  2. Add the parmesan cheese and pulse a few more times to combine.
  3. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper.
Assemble the Dish
  1. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add the dried zucchini noodles and cook for 2-3 minutes, tossing gently, until just tender.
  3. Remove from heat and add the halved cherry tomatoes. Toss with 1/2 cup of the pesto, adding more as needed.
  4. Serve immediately, garnished with extra parmesan cheese if desired.

Notes

Store leftover pesto in the refrigerator for up to 1 week with a thin layer of olive oil on top. The zucchini noodles are best served immediately but can be stored in the refrigerator for 1-2 days. If preparing ahead, keep the components separate and combine just before serving.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 21g 27%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 320mg 14%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.
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