Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is a refreshing and vibrant dish perfect for warm weather. This easy recipe showcases the natural flavors of fresh garden vegetables, particularly zucchini and tomatoes, combined with a homemade pesto that elevates each bite. Ideal for dinner parties, casual family meals, or even meal prep, this dish is a delightful way to enjoy summer produce while adhering to vegetarian diets.

Why You’ll Love This Recipe

• Quick and Easy: This dish can be prepared in just 30 minutes, making it perfect for busy weeknights.
• Fresh Ingredients: Using raw zucchini and ripe tomatoes ensures vibrant flavors and nutrients.
• Versatile Dish: Enjoy it as a main course or as a side; it pairs well with grilled meats or seafood.
• Healthy Alternative: With low calories and carbs, it’s a guilt-free option for those watching their diet.
• Homemade Pesto: Making your own pesto adds freshness and allows you to customize the flavors.

Tools and Preparation

To create this delicious Raw Spiralized Zucchini Noodles with Tomatoes and Pesto, you’ll need some essential kitchen tools that streamline the process.

Essential Tools and Equipment

• Spiralizer
• Food processor
• Mixing bowl
• Chef’s knife

Importance of Each Tool

• Spiralizer: This tool transforms zucchinis into fun noodle shapes that are visually appealing and enjoyable to eat.
• Food processor: It makes blending your homemade pesto quick and effortless, ensuring a smooth consistency.
• Mixing bowl: A large bowl helps in tossing the zucchini noodles with pesto and tomatoes without making a mess.

Ingredients

Now let’s gather all the ingredients needed for this delightful dish.

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 the basil, garlic, parmesan cheese, kosher salt, and black pepper until smooth.
2. While pulsing, slowly add the olive oil until fully incorporated. Set aside.

Step 2: Spiralize the Zucchini

1. Wash the zucchinis thoroughly.
2. Using a spiralizer, create noodles from the zucchinis. If strands are too long, cut them into smaller pieces for easier serving.

Step 3: Combine Ingredients

1. Place the spiralized zucchini into a mixing bowl.
2. Add the halved heirloom tomatoes to the bowl.
3. Toss everything together with the prepared pesto until evenly coated.
4. Season with additional kosher salt and black pepper as desired.

Enjoy your Raw Spiralized Zucchini Noodles with Tomatoes and Pesto as an exciting addition to your meal rotation!

How to Serve Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is a versatile dish that can be served in various ways. Here are some creative serving suggestions to elevate your meal.

As a Light Lunch

• Serve the zucchini noodles chilled for a refreshing lunch option. Pair it with a slice of whole-grain bread for added texture.

With Grilled Chicken

• Top the noodles with sliced grilled chicken breast. The protein adds heartiness, making this dish more filling while complementing the fresh flavors.

On a Bed of Greens

• Place the zoodles on a bed of mixed greens. This adds crunch and nutrients, creating a beautiful presentation.

With Toasted Nuts

• Sprinkle toasted pine nuts or walnuts on top. This adds a delightful crunch and enhances the nutty flavor of the pesto.

As an Appetizer

• Serve smaller portions as an appetizer before dinner. You can present them in small bowls for individual servings.

With Fresh Herbs

• Garnish with extra basil or parsley. This not only boosts flavor but also makes the dish visually appealing.

How to Perfect Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Perfecting this dish is easy with just a few simple tips that enhance its flavor and texture.

• Use Fresh Ingredients: Always opt for fresh zucchini and ripe tomatoes. Fresh produce elevates the taste significantly.
• Adjust Texture: If you prefer softer noodles, let them sit in salt for 10 minutes before rinsing. This helps draw out moisture.
• Make Ahead: Prepare the pesto in advance and store it in the fridge. This saves time during meal prep.
• Experiment with Flavors: Try adding different herbs like arugula or mint to the pesto for unique flavors that suit your palate.

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

Pairing side dishes with Raw Spiralized Zucchini Noodles can create a well-rounded meal experience. Here are some great options:

1. Caprese Salad: A classic salad of fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze enhances freshness.
2. Grilled Asparagus: Lightly seasoned grilled asparagus complements the zoodles perfectly, adding both color and crunch.
3. Bruschetta: Toasted bread topped with diced tomatoes, garlic, and basil adds a crispy element to your meal.
4. Roasted Chickpeas: Seasoned roasted chickpeas provide a crunchy protein source that pairs well with zoodles.
5. Quinoa Salad: A cold quinoa salad mixed with veggies offers heartiness while keeping it light and healthy.
6. Vegetable Soup: A warm vegetable soup balances out the coolness of the zucchini noodles, making for a comforting meal.
7. Garlic Bread: Crisp garlic bread serves as an indulgent side that pairs deliciously with any pasta dish.
8. Fruit Salad: A refreshing fruit salad can serve as a light dessert after your main course, cleansing your palate beautifully.

Common Mistakes to Avoid

When making Raw Spiralized Zucchini Noodles with Tomatoes and Pesto, there are a few common pitfalls to watch out for.

• Using overripe tomatoes: Overripe tomatoes can spoil the dish’s freshness. Choose firm, ripe heirloom grape or cherry tomatoes for the best flavor.
• Not salting the zucchini: Failing to salt the zucchini before mixing can lead to watery noodles. Lightly sprinkle salt on the spiralized zucchini and let it sit for a few minutes to draw out excess moisture.
• Skipping homemade pesto: While store-bought pesto is convenient, it often lacks the fresh taste of homemade. Take a few extra minutes to prepare your own pesto; it makes a big difference in flavor.
• Over-mixing the ingredients: Tossing too vigorously can break down the zucchini noodles. Gently combine the pesto and tomatoes with the zoodles to maintain their texture.
• Ignoring serving size: This recipe serves four, so be mindful when portioning if you’re cooking for fewer people. The leftovers are great, but they may lose some texture if stored improperly.

Refrigerator Storage

• Store leftover Raw Spiralized Zucchini Noodles with Tomatoes and Pesto in an airtight container.
• They will last for up to 2 days in the refrigerator.

Freezing Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

• Freezing is not recommended for this dish, as zucchini noodles become mushy when thawed.
• If you must freeze, consider freezing the pesto separately and storing raw spiralized zucchini for a short time before cooking.

Reheating Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

• Oven: Preheat your oven to 350°F (175°C). Spread zoodles on a baking sheet and warm for about 10 minutes.
• Microwave: Place noodles in a microwave-safe bowl. Heat in 30-second intervals until warm, being careful not to overcook them.
• Stovetop: Heat a non-stick skillet over medium heat. Add zoodles and sauté gently for 1-2 minutes until just warmed through.

Frequently Asked Questions

Can I use other vegetables instead of zucchini?

You can substitute zucchini with other vegetables like cucumber or carrot for different flavors and textures.

How do I make my own pesto?

To make your own pesto, blend fresh basil, garlic, parmesan cheese, olive oil, salt, and pepper until smooth. You can customize it by adding nuts or lemon juice.

How long does it take to prepare Raw Spiralized Zucchini Noodles with Tomatoes and Pesto?

The total preparation time is about 30 minutes, making it a quick meal option.

What can I serve alongside this dish?

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto pairs well with grilled chicken or fish for added protein.

Final Thoughts

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is a refreshing dish that’s perfect for summer. Its vibrant flavors make it versatile enough for any occasion. Feel free to customize by adding your favorite vegetables or proteins! Enjoy this healthy meal that’s both satisfying and easy to prepare.

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

📖 Recipe Card

Print

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Print Recipe

Pin Recipe

Description

Experience the vibrant flavors of summer with our Raw Spiralized Zucchini Noodles with Tomatoes and Pesto. This easy, no-cook dish combines fresh zucchini and juicy tomatoes, tossed in a homemade basil pesto that bursts with flavor. Perfect for warm weather meals, this recipe is not only quick to prepare—taking just 30 minutes—but is also versatile enough to serve as a light lunch, an appetizer, or a delightful side dish alongside grilled meats. With its low-calorie profile, it’s a guilt-free choice for those watching their diets. Dive into this colorful medley of fresh ingredients and elevate your summer dining experience!

---

Ingredients

Scale 1x2x3x

• 3 medium zucchinis (21 oz total)
• 1 cup heirloom grape or cherry tomatoes (halved)
• 1 cup packed 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the Pesto: In a food processor, combine basil, garlic, parmesan cheese, kosher salt, and black pepper; pulse until smooth. Gradually add olive oil while pulsing until fully incorporated.
2. Spiralize the Zucchini: Wash zucchinis thoroughly and spiralize them into noodle shapes. If strands are too long, cut them into manageable pieces.
3. Combine Ingredients: In a large mixing bowl, toss the spiralized zucchini with halved tomatoes and prepared pesto until well coated. Season with additional salt and pepper if desired.
4. Serve: Garnish with chopped parsley and enjoy immediately.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Main
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approximately 250g)
• Calories: 230
• Sugar: 6g
• Sodium: 220mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 10mg