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
- 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
Instructions
- 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.
- Spiralize the Zucchini: Wash zucchinis thoroughly and spiralize them into noodle shapes. If strands are too long, cut them into manageable pieces.
- 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.
- 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