Raw Spiralized Zucchini Noodles with Tomatoes and Pesto
Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is a vibrant and refreshing dish that’s perfect for summer gatherings or casual dinners. This recipe features raw zucchini noodles, also known as zoodles, tossed with juicy heirloom tomatoes and a flavorful homemade pesto. Not only is it quick to prepare, but it’s also a healthy, plant-based option that showcases the best of garden-fresh ingredients. With a delightful combination of textures and flavors, this dish is sure to impress at any table setting.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main
- Method: No cooking
- Cuisine: Mediterranean
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
Instructions
- Prepare the Pesto: In a food processor, pulse together basil, garlic, parmesan cheese, salt, and pepper until smooth. Gradually add olive oil while pulsing until well combined.
- Spiralize the Zucchini: Using a spiralizer, create noodle-like strands from the zucchinis. If needed, cut longer strands into smaller pieces for easier eating.
- Combine Ingredients: In a work bowl, toss the spiralized zucchini with the prepared pesto until evenly coated. Add halved tomatoes and mix gently. Season with additional salt and pepper as needed.
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 160
- Sugar: 3g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 6mg