Low-Carb Homemade Pesto Zucchini Noodles with Cherry Tomatoes – A Fresh, Light & Gluten-Free Dinner
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.
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
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.