Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh and vibrant dish that’s both light and satisfying. Zucchini is spiralized into thin, noodle-like strands, offering a healthy, gluten-free alternative to traditional pasta. Tossed in a flavorful pesto made with fresh basil, garlic, pine nuts, and olive oil, the zucchini noodles are complemented by sweet, juicy cherry tomatoes for an added burst of flavor. This dish is perfect for a quick weeknight dinner, a light lunch, or as a side to your favorite main course, offering a balance of freshness, nutrition, and deliciousness in every bite.


  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Servings: 2
  • Calories per Serving: 190 kcal

Ingredients:

  • 2 medium zucchinis
  • 1 cup cherry tomatoes, halved
  • 2 tbsp basil pesto (low-fat version)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Spiralize the zucchinis into noodles.
  2. Heat olive oil in a skillet over medium heat and sauté zucchini noodles for 2-3 minutes.
  3. Add pesto and toss well to coat the noodles.
  4. Stir in cherry tomatoes, cooking for 1-2 minutes.
  5. Season with salt and pepper.
  6. Serve warm, topped with Parmesan cheese.

Nutritional Information (per serving):

  • Protein: 6g
  • Carbohydrates: 12g
  • Fat: 12g
  • Fiber: 3g