Description
This Zucchini Noodle Pesto Bowl is a light and flavorful meal that’s perfect for summer. Spiralized zucchini is tossed with homemade basil pesto and topped with cherry tomatoes, toasted pine nuts, and a sprinkle of Parmesan — simple, healthy, and delicious.
Ingredients
Scale
- 4 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- ¼ cup pine nuts, toasted
- ¼ cup freshly grated Parmesan cheese (optional)
- Salt and pepper, to taste
- For the Pesto:
- 2 cups fresh basil leaves
- ¼ cup pine nuts
- 2 cloves garlic
- ½ cup olive oil
- ¼ cup grated Parmesan (optional)
- Salt and lemon juice, to taste
Instructions
- Make the Pesto: In a food processor, blend basil, pine nuts, garlic, Parmesan (if using), salt, and lemon juice. While blending, slowly stream in olive oil until smooth.
- Prepare the Zoodles: Spiralize zucchinis and lightly pat with paper towels to remove excess moisture.
- Combine: In a large bowl, toss zucchini noodles with pesto until well coated. Add cherry tomatoes and season with salt and pepper.
- Serve: Top with toasted pine nuts and Parmesan. Serve chilled or at room temperature.
Notes
For a warm version, sauté the zucchini noodles for 1–2 minutes before tossing with pesto. Vegan? Skip the Parmesan or use a plant-based alternative. Add grilled chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Dish, Salad
- Method: Raw or Lightly Cooked
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
Keywords: zucchini noodle pesto bowl, zoodles recipe, low carb summer meal, vegetarian pesto bowl, healthy veggie noodles