These Gluten-Free Zucchini Noodles are tossed with Blistered Tomatoes, Homemade Pesto, and Toasted Pine nuts to make a healthy, satisfying meal in just 20 minutes or less!
Easy Homemade Zucchini Noodles
My Zucchini “Pasta” with Tomato Sauce was such a hit that it has become one of my top recipes on this site! So, I thought I’d share another zucchini noodle recipe to add to your gluten-free, vegan pasta repertoire. This recipe uses up a lot of fresh summertime produce and herbs. We have a ton of fresh basil and cherry tomatoes in the garden which I put to good use in this recipe.
If you haven’t made zucchini noodles yet, you are missing out! They’re low calorie, naturally gluten-free, vegetarian, and an easy swap for traditional long pasta! They take on any flavor you add to them (marinara with meatballs, pesto, parmesan cheese, anything!), making them an easy and versatile base for weeknight dinners and meal-prepping!
How To Make Zucchini Noodles
To make the zucchini pasta you need a vegetable slicer that cuts the two zucchinis into thick or thin strips with a few turns of the zucchini. A mandolin would also work great for this. I like to leave the skin on the zucchini for color and added fiber.
Zucchini has a lot of moisture and tends to make the sauce watery if you don’t get the excess moisture out. I like to sprinkle a little salt on the noodles and let them sit in a colander for 15 minutes, then toss them a couple times, and squeeze out any excess moisture into paper towels.
Similarly, you can use yellow squash or eggplant in place of the zucchini.
How To Serve Zucchini Noodles
I tossed the zucchini noodles in my 5 Ingredient Pesto. If you don’t have basil or pine nuts, feel free to substitute different herbs and nuts. The best thing about this pesto is that you will have some leftover to keep in the fridge or freeze.
I also tossed my pesto zucchini noodles with some blistered cherry tomatoes, which is one of my favorite ways to prepare these summertime garden veggies. They make an awesome side dish or a nice addition to pastas. Searing the tomatoes over high heat brings out their sweetness and makes them tender, soft, and caramelized on the outside.
Before serving, I top off the noodles with a sprinkle of toasted pine nuts and torn mozzarella cheese. This dish is fresh, bright, flavorful, and perfect for summertime!
Store leftover raw or cooked zucchini noodles in an airtight container in your fridge for up to three days. Don’t freeze and thaw, as they’ll turn to mush. Reheat in the microwave for a minute or so on a paper towel-lined plate, or in a skillet over medium heat.
- Add some protein to fill out the meal! Grilled chicken, tofu, or shrimp would be delicious here.
- Mix in more herbs like fresh mint, basil, thyme, and oregano.
- Spice it up with some crushed red pepper flakes, cayenne pepper, or diced jalapenos.
More Recipes To Try
- 15 Minute Creamy Avocado Pasta
- Zucchini “Pasta” with Tomato Sauce
- Easy Pan Fried Salmon with Lemon Dill Butter
- Zucchini Chocolate Chip Cookies
- Chocolate Chip Zucchini Bread
- The BEST Zucchini Muffins
- Double Chocolate Zucchini Bread
Zucchini Noodles with Blistered Tomatoes and Pesto
- 2 zucchinis cut into thin noodles
- 1 tablespoon olive oil
- 1 1/2 cups cherry tomatoes whole
- 1/4 cup mozzarella torn
- 1/4 cup pinenuts
- 2 tablespoons Homemade Pesto or store-bought
- Place zucchini noodles in a colander and sprinkle with salt.
- Let the zucchini sit for 10 minutes and squeeze out any extra moisture. Set aside.
- Add oil to a large skillet over high heat.
- Add cherry tomatoes to the pan and cook for 3-4 minutes until caramelized on the outside and tender. If they are burning turn the heat down a bit. Set aside.
- In another skillet, toast pine nuts (with no oil) until lightly browned on the outside. Do not burn.
- You can serve these noodles either warm or cold.
- To serve this dish cold toss the noodles, tomatoes, mozzarella, toasted pine nuts and pesto together. Serve immediately or place in the refrigerator to chill.
- To serve warm add 1/2 tablespoon olive oil to a skillet (you can use the one you toasted pine nuts in or cooked tomatoes) Add in noodles and cook for 1-2 minutes to heat through. Toss in pesto and tomatoes and cook for 1-2 additional minutes to heat through. Take off of the heat and sprinkle with mozzarella and toasted pine nuts. Serve immediately.