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.
Ingredients
Scale
- 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
Instructions
- Make the pesto: In a food processor, blend basil, garlic, parmesan, salt, and pepper until smooth. Gradually add olive oil until well combined.
- Spiralize the zucchini: Use a spiralizer to create noodles from the zucchinis. If strands are too long, cut them into smaller pieces.
- 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