Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is a refreshing dish that perfectly captures the flavors of summer. This easy-to-make recipe highlights fresh, raw vegetables and a delightful homemade pesto. Whether you’re looking for a quick weeknight dinner or a vibrant dish for a gathering, this recipe fits the bill. Its light yet satisfying nature makes it suitable for various occasions, and the combination of zucchini noodles, tomatoes, and pesto creates a unique flavor profile that you will love.

Why You’ll Love This Recipe

• Quick Preparation: With just 30 minutes of prep time, this dish is perfect for busy weeknights.
• Fresh Ingredients: Utilizing garden-fresh vegetables ensures vibrant flavors and nutrients in every bite.
• Versatile Dish: Enjoy it as a light main course or as a side dish to complement any meal.
• Vegetarian-Friendly: This recipe is not only vegetarian but also gluten-free, making it great for various dietary preferences.
• Easy Customization: Feel free to add your favorite proteins or vegetables to make it your own!

Tools and Preparation

To create Raw Spiralized Zucchini Noodles with Tomatoes and Pesto, having the right tools will make your cooking experience more enjoyable.

Essential Tools and Equipment

• Food Processor
• Spiralizer
• Work Bowl
• Measuring Cups

Importance of Each Tool

• Food Processor: This tool helps easily blend the ingredients for the pesto into a smooth consistency.
• Spiralizer: A spiralizer transforms zucchini into noodles, making them fun and visually appealing.
• Work Bowl: Using a work bowl allows you to combine all your ingredients without any mess.

Ingredients

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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Step 1: Prepare the Pesto

1. In a food processor, pulse together basil, garlic, parmesan cheese, salt, and pepper until smooth.
2. Slowly add in the olive oil, continuing to pulse until well combined. Set aside.

Step 2: Spiralize the Zucchini

1. Using your spiralizer, spiralize the zucchini.
2. If any strands are too long, cut them into smaller pieces.
3. Place the spiralized zucchini in a work bowl.

Step 3: Combine Ingredients

1. Toss the spiralized zucchini with the prepared pesto until well coated.
2. Add in the halved tomatoes, mixing gently.
3. Season with additional kosher salt and black pepper if needed.

This straightforward process yields a deliciously fresh dish that showcases the flavors of summer while being quick to prepare! Enjoy your Raw Spiralized Zucchini Noodles with Tomatoes and Pesto as part of your next meal!

How to Serve Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Serving Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is simple and can be a delightful experience. Here are some creative ways to present this fresh dish.

Pair with Grilled Chicken

• Tender grilled chicken adds protein to your meal, making it more filling.

Add Crushed Red Pepper Flakes

• A sprinkle of crushed red pepper flakes enhances the flavor and adds a spicy kick.

Serve in a Lettuce Wrap

• For a light option, use lettuce leaves as wraps filled with the zoodles for easy eating.

Garnish with Extra Parmesan

• A generous sprinkle of parmesan on top boosts richness and makes the dish look appealing.

Create a Salad Bowl

• Combine the zoodles with other fresh veggies like bell peppers or cucumbers for added crunch.

Drizzle with Balsamic Glaze

• A touch of balsamic glaze elevates the taste profile, adding sweetness and tanginess.

How to Perfect Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

To make your Raw Spiralized Zucchini Noodles with Tomatoes and Pesto even better, consider these tips that enhance texture and flavor.

• Use fresh ingredients – Fresh basil, ripe tomatoes, and young zucchini make a significant difference in taste.
• Don’t over-salt – Lightly season your dish; you can always add more salt later if needed.
• Make ahead – Prepare the pesto in advance to save time on busy days. It stores well in the fridge.
• Adjust the texture – If your zoodles are watery, place them in a colander for a few minutes to drain excess moisture.
• Experiment with nuts – Try adding pine nuts or walnuts to your pesto for extra crunch and flavor complexity.
• Mix it up – Feel free to incorporate other vegetables like bell peppers or carrots for added nutrition and variety.

Best Side Dishes for Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Complementing Raw Spiralized Zucchini Noodles with Tomatoes and Pesto with side dishes can enhance your meal. Here are some great options:

1. Garlic Bread – Crunchy garlic bread pairs excellently, offering a warm contrast to the cool zoodles.
2. Caprese Salad – This fresh salad made of mozzarella, tomatoes, and basil complements the flavors beautifully.
3. Roasted Vegetables – Seasonal roasted vegetables add depth and a savory element to your meal.
4. Quinoa Salad – A light quinoa salad provides additional protein while keeping things healthy.
5. Stuffed Peppers – Colorful stuffed peppers filled with rice or beans introduce new textures.
6. Chickpea Salad – A protein-packed chickpea salad adds heartiness while staying refreshing.

Common Mistakes to Avoid

Making Raw Spiralized Zucchini Noodles with Tomatoes and Pesto can be simple, but a few common mistakes can diminish your dish’s flavor and presentation. Here are some pitfalls to watch for:

• Using overripe zucchini: Overripe zucchinis can taste bitter and have a mushy texture. Choose firm, fresh zucchinis for the best results.

• Not seasoning enough: Skipping the salt or pepper can lead to bland noodles. Always taste and adjust the seasoning before serving.

• Over-processing the pesto: Blending the pesto too long can make it watery. Pulse just until combined for a fresh, vibrant flavor.

• Skipping the spiralizing step: If you slice instead of spiralize, you miss out on the fun texture that makes this dish unique. Invest in a good spiralizer for best results.

• Adding too much oil: While olive oil enhances flavor, too much can make the dish greasy. Start with less and add more if needed.

Refrigerator Storage

• Store in an airtight container.
• Use within 2–3 days for best flavor and texture.
• Keep the pesto separate if possible to maintain freshness.

Freezing Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

• Freezing is not recommended for raw zucchini noodles as they become mushy upon thawing.
• If you must freeze, consider freezing the pesto separately.
• Use freezer-safe containers or zip-top bags for storage.

Reheating Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

• Oven: Preheat to 350°F (175°C). Spread noodles on a baking sheet and heat for about 10 minutes.
• Microwave: Place in a microwave-safe bowl and heat in 30-second intervals until warm.
• Stovetop: Sauté in a non-stick pan over medium heat for about 5 minutes, stirring frequently to prevent sticking.

Frequently Asked Questions

What are Raw Spiralized Zucchini Noodles with Tomatoes and Pesto?

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is a refreshing summer dish made from fresh zucchini noodles tossed with vibrant tomatoes and homemade pesto.

Can I use store-bought pesto?

Yes, using store-bought pesto is convenient! However, homemade pesto adds a fresher taste that elevates this dish significantly.

How do I make my own homemade pesto?

To make homemade pesto, blend basil, garlic, parmesan cheese, olive oil, salt, and pepper until smooth. Adjust flavors according to your preference!

Are there any variations I can try?

Absolutely! You can add other vegetables like bell peppers or carrots or mix in nuts for added crunch. The possibilities are endless!

How do I serve Raw Spiralized Zucchini Noodles with Tomatoes and Pesto?

Serve chilled as a salad or at room temperature as a light meal. Pair it with grilled chicken or shrimp for added protein if desired.

Final Thoughts

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is not only easy to prepare but also showcases fresh ingredients beautifully. This dish is versatile; feel free to customize it with your favorite veggies or proteins. Give it a try—your taste buds will thank you!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

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• Author: Aileen
• Total Time: 15 minutes
• Yield: Serves 4

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Description

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is a vibrant, no-cook dish that captures the essence of summer on your plate. This refreshing recipe combines spiralized zucchini, juicy heirloom tomatoes, and a luscious homemade pesto for a light yet satisfying meal that’s perfect for any occasion. Whether you’re preparing a quick weeknight dinner or impressing guests at a gathering, this colorful dish is as delightful to look at as it is to eat. The freshness of garden vegetables paired with aromatic pesto creates a unique flavor profile that will leave your taste buds dancing.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Make the pesto: In a food processor, blend basil, garlic, parmesan, salt, and pepper until smooth. Gradually add olive oil until well combined.
2. Spiralize the zucchini: Use a spiralizer to create noodles from the zucchinis. If strands are too long, cut them into smaller pieces.
3. Combine: In a work bowl, toss zucchini noodles with pesto until evenly coated. Gently mix in halved tomatoes and season with salt and pepper.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Main
• Method: No cook
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 284
• Sugar: 4g
• Sodium: 235mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 10mg