In summer nights, you’re craving for pastas, but you need something fresh, quick, and light that comes together in minutes. Yeah, this Homemade Pesto Zucchini Noodles with Cherry Tomatoes comes to mind as a perfect solution.
These are also known as “Zoodles”. This whole zoodle craze started when home cooks swapped pasta for veggies back in the early 2010s, from where the Zucchini Noodles originated.
I call this my lazy-but-fancy dinner trick. It’s that perfect combination of healthy and freshness — plant-based noodles, fresh basil pesto, roasted juicy tomatoes.
No pasta bloat. No guilt. Homemade Pesto Zucchini Noodles are low in carbs, gluten-free, and ready in just 20 minutes. Whether you’re cutting carbs, going grain-free, or simply trying to eat more veggies, this recipe is a weeknight win.
Why You’ll Love This Recipe
- Fast & Fresh: Done in under 20 minutes — perfect for weeknights.
- Light but Satisfying: You’ll feel full without that heavy pasta crash.
- Flexible: Works with vegan, keto, or nut-free tweaks.
- Zero Waste Bonus: You can even save the zucchini ends for soups or stir-fries.
Time to Prepare
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15–20 minutes
Ingredients Pesto Zucchini Noodles
For the Zucchini Noodles
- 3 medium zucchinis, spiralized (about 4 cups)
- 1 teaspoon olive oil
- A pinch of salt
- Freshly ground black pepper, to taste
For the Homemade Pesto
- 2 cups fresh basil leaves, packed
- 2 cloves garlic, peeled
- ¼ cup pine nuts (or swap for walnuts or almonds)
- ½ cup Parmesan cheese, freshly grated
- ½ cup extra virgin olive oil
- Juice of ½ a lemon
- Salt and pepper, to taste
For the Cherry Tomatoes
- 1 cup cherry tomatoes, halved
- 1 teaspoon olive oil
- Pinch of sea salt
Optional Add-Ons
- A handful of baby spinach or arugula
- Crushed red pepper flakes for a little heat
- Extra Parmesan for serving
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Preparation Steps
Step 1: Spiralize the Zucchini
Wash your zucchinis and cut off the ends.
Use a spiralizer or julienne peeler to create thin, noodle-like strands.
If your noodles seem a bit watery, sprinkle them lightly with salt and let them rest on paper towels for 10 minutes.
This helps draw out the moisture so they stay firm — no soggy zoodles here.
Step 2: Make the Pesto
In a food processor, toss in the basil leaves, garlic, and pine nuts.
Pulse a few times until everything is roughly chopped.
Add the Parmesan and lemon juice, then slowly stream in the olive oil while blending.
Season with salt and pepper to taste.
You’re looking for a creamy but slightly coarse texture — not baby food smooth.
Step 3: Prepare the Cherry Tomatoes
You can keep them raw for a fresh pop, or roast them for extra sweetness.
To roast: preheat the oven to 400°F (200°C), toss tomatoes with olive oil and salt, and bake for about 10–12 minutes until blistered and juicy.
Step 4: Cook the Pesto Zucchini Noodles
Heat a non-stick skillet over medium heat.
Add a teaspoon of olive oil, then the zucchini noodles.
Sauté for 2–3 minutes, just until slightly tender but still crisp.
You don’t want them mushy — think al dente.
Remove from heat immediately.
Step 5: Combine Everything
In a large mixing bowl, toss the warm zoodles with the fresh pesto until evenly coated.
Add roasted or raw cherry tomatoes and give it a gentle mix.
Taste and adjust with a squeeze of lemon or a pinch of salt if needed.
Serving Suggestions
- Pile the noodles into bowls and top with a few extra basil leaves, a sprinkle of Parmesan, and maybe a drizzle of olive oil.
- If you like spice, a dusting of chili flakes takes it up a notch.
- It’s perfect on its own, or you can add grilled chicken, shrimp, or tofu for more protein.
If you’ve got picky eaters, top these noodles with a sprinkle of cheese or toss in some sautéed mushrooms — works like magic!”
Quote: If you’ve got picky eaters, top these noodles with a sprinkle of cheese or toss in some sautéed mushrooms — works like magic!”
Nutritional Facts (Per Serving)
(Based on 2 servings — values are approximate)
| Nutrient | Amount |
| Calories | 290 kcal |
| Protein | 8 g |
| Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Cholesterol | 10 mg |
| Sodium | 170 mg |
| Net Carbs | 6 g |
💡 Quick Note: These numbers can shift a bit based on how much olive oil or cheese you use — but the dish stays light, low-carb, and nutrient-dense no matter what.
Dietary Notes with Health Benefits
- Low-Carb & Gluten-Free: Zucchini replaces traditional pasta, keeping carbs minimal and digestion easy. Check out our low-carb chicken lettuce wraps with avocado mayo recipe.
- Keto-Friendly: Skip the lemon if you’re watching acidity; the pesto and olive oil make it rich and filling.
- Vegan Option: Swap Parmesan for nutritional yeast and use vegan cheese alternatives.
- Nut-Free Option: Replace pine nuts with sunflower seeds or pumpkin seeds.
- High in Antioxidants: Basil, olive oil, and zucchini are packed with anti-inflammatory nutrients. Cherry Tomatoes are packed with lycopene, a powerful antioxidant.
- Heart-Healthy Fats: Olive oil and nuts add good fats that support heart health.
- Rich in Vitamin C & A: Keeps skin glowing and supports your immune system.
Chef’s Tips for Perfect Pesto Zucchini Noodles
- Salt + Rest: Always salt your zucchini strands before cooking — it pulls out extra moisture.
- Cook Quick: Just 2–3 minutes in a hot pan is enough; they’ll keep that perfect “bite.”
- Lemon Lift: A tiny splash of lemon juice before serving keeps flavors bright and fresh.
- Chill Option: On hot days, serve it cold like a pesto pasta salad — refreshing and easy!
Make It Ahead
- Pesto Prep: The homemade pesto can be stored in the fridge for up to 5 days or frozen for 2 months in small portions.
- Zucchini Storage: Spiralize ahead of time and store raw zoodles in a paper towel-lined container for up to 2 days.
Pairing Ideas
- Pair this with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon for a lighter meal.
- Serve with a side of grilled shrimp or roasted chicken for added protein.
FAQs for Pesto Zucchini Noodles
Pat the spiralized noodles dry with paper towels and sauté them for just 2–3 minutes over medium heat. Don’t overcook — they should stay crisp.
Yes! Homemade pesto keeps well in an airtight jar for up to 5 days in the fridge. Add a thin layer of olive oil on top to keep it fresh.ke the pesto ahead of time?
Use a spiralizer or julienne peeler. A handheld spiralizer works great for small batches and cleanup is super easy.
Definitely. Swap Parmesan with nutritional yeast or vegan cheese for a dairy-free pesto.
Grilled chicken, shrimp, or tofu pair perfectly with the light pesto sauce and fresh zucchini noodles.
Final Verdict
If you’re looking for a dinner that feels fresh, light, and a little bit fancy — this Pesto Zucchini Noodles recipe is it.
It’s the perfect balance of flavor and health: garlicky homemade pesto, juicy cherry tomatoes, and crisp zoodles that taste like summer in every bite.
Whether you’re cutting carbs, eating gluten-free, or just trying to sneak in more veggies, this dish proves that healthy can still taste incredible.
Simple to make, beautiful to serve, and so satisfying — it’s one you’ll come back to again and again.
Love this recipe? 💚
Tag your kitchen creation with #ZoodleLove or #TheNextPulseEats in Instagram and show off your healthy pasta swap!
Don’t forget to save it on Pinterest so you’ve got the perfect summer dinner ready for your next craving.
Low-Carb Homemade Pesto Zucchini Noodles with Cherry Tomatoes – A Fresh, Light & Gluten-Free Dinner
Equipment
- Food Processor
- spiralizer or julienne peeler
- Non-stick skillet
Ingredients
For the Zucchini Noodles
3 medium zucchinis, spiralized (about 4 cups)
1 teaspoon olive oil
A pinch of salt
Freshly ground black pepper, to taste
For the Homemade Pesto
2 cups fresh basil leaves, packed
2 cloves garlic, peeled
¼ cup pine nuts (or swap for walnuts or almonds)
½ cup Parmesan cheese, freshly grated
½ cup extra virgin olive oil
Juice of ½ a lemon
Salt and pepper, to taste
For the Cherry Tomatoes
1 cup cherry tomatoes, halved
1 teaspoon olive oil
Pinch of sea salt
Optional Add-Ons
A handful of baby spinach or arugula
Crushed red pepper flakes for a little heat
Extra Parmesan for serving
Instructions
Step 1: Spiralize the Zucchini
- Wash your zucchinis and cut off the ends. Use a spiralizer or julienne peeler to create thin, noodle-like strands. If your noodles seem a bit watery, sprinkle them lightly with salt and let them rest on paper towels for 10 minutes. This helps draw out the moisture so they stay firm — no soggy zoodles here.
Step 2: Make the Pesto
- In a food processor, toss in the basil leaves, garlic, and pine nuts. Pulse a few times until everything is roughly chopped. Add the Parmesan and lemon juice, then slowly stream in the olive oil while blending. Season with salt and pepper to taste. You’re looking for a creamy but slightly coarse texture — not baby food smooth.
Step 3: Prepare the Cherry Tomatoes
- You can keep them raw for a fresh pop, or roast them for extra sweetness. To roast: preheat the oven to 400°F (200°C), toss tomatoes with olive oil and salt, and bake for about 10–12 minutes until blistered and juicy.
Step 4: Cook the Zucchini Noodles
- Heat a non-stick skillet over medium heat. Add a teaspoon of olive oil, then the zucchini noodles. Sauté for 2–3 minutes, just until slightly tender but still crisp. You don’t want them mushy — think al dente. Remove from heat immediately.
Step 5: Combine Everything
- In a large mixing bowl, toss the warm zoodles with the fresh pesto until evenly coated. Add roasted or raw cherry tomatoes and give it a gentle mix. Taste and adjust with a squeeze of lemon or a pinch of salt if needed.
Notes
Dietary Notes with Health Benefits
- Low-Carb & Gluten-Free: Zucchini replaces traditional pasta, keeping carbs minimal and digestion easy. Check out our low-carb chicken lettuce wraps with avocado mayo recipe.
- Keto-Friendly: Skip the lemon if you’re watching acidity; the pesto and olive oil make it rich and filling.
- Vegan Option: Swap Parmesan for nutritional yeast and use vegan cheese alternatives.
- Nut-Free Option: Replace pine nuts with sunflower seeds or pumpkin seeds.
- High in Antioxidants: Basil, olive oil, and zucchini are packed with anti-inflammatory nutrients. Cherry Tomatoes are packed with lycopene, a powerful antioxidant.
- Heart-Healthy Fats: Olive oil and nuts add good fats that support heart health.
- Rich in Vitamin C & A: Keeps skin glowing and supports your immune system.
Final Verdict
If you’re looking for a dinner that feels fresh, light, and a little bit fancy — this Pesto Zucchini Noodles recipe is it. Tag your kitchen creation with #ZoodleLove or #TheNextPulseEats and show off your healthy pasta swap!
