Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is a vibrant and refreshing dish perfect for any occasion. This easy, end-of-summer vegetarian delight brings together raw spiralized zucchini, sweet tomatoes, and a homemade pesto that bursts with flavor. It’s a quick meal that can be served as a light lunch, dinner, or even as an impressive appetizer at your next gathering.

Why You’ll Love This Recipe

• Quick to Prepare: With just 30 minutes of prep time, this dish comes together effortlessly.
• Fresh Ingredients: Made with garden-fresh vegetables, it’s packed with nutrients and flavor.
• Versatile Serving Options: Enjoy it as a main course or a side dish—perfect for any meal.
• Vegetarian Delight: A healthy option that everyone will love, especially those who prefer plant-based dishes.
• Homemade Pesto Flavor: The rich taste of homemade pesto elevates the dish beyond ordinary salads.

Tools and Preparation

To create your Raw Spiralized Zucchini Noodles with Tomatoes and Pesto, you’ll need a few essential tools to make the process seamless and enjoyable.

Essential Tools and Equipment

• Food processor
• Spiralizer
• Work bowl
• Measuring cups

Importance of Each Tool

• Food processor: Essential for quickly blending the pesto ingredients into a smooth sauce.
• Spiralizer: This tool creates beautiful zucchini noodles that add texture to your dish.
• Work bowl: Helps in mixing all the ingredients without making a mess.

Ingredients

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

this recipe

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, and some salt and pepper until smooth.
2. Slowly drizzle in the olive oil while pulsing until you achieve your desired consistency. Set aside.

Step 2: Spiralize the Zucchini

1. Use your spiralizer to create noodles from the zucchinis.
2. If the strands are too long, cut them into shorter pieces for easier handling. Place them in a work bowl.

Step 3: Combine Ingredients

1. Toss the spiralized zucchini noodles with the prepared pesto sauce.
2. Add in the halved tomatoes and mix gently until everything is well coated.
3. Season with additional kosher salt and black pepper to taste before serving.

Enjoy your Raw Spiralized Zucchini Noodles with Tomatoes and Pesto as a fresh, flavorful meal that’s sure to impress!

How to Serve Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Serving Raw Spiralized Zucchini Noodles with Tomatoes and Pesto can elevate your meal experience. This dish is versatile and can be paired with various toppings and sides to enhance its flavor.

Add Protein

• Grilled Chicken: Slice up some grilled chicken breast for added protein.
• Shrimp: Lightly sauté shrimp in olive oil and toss them in for a seafood twist.

Top with Nuts

• Pine Nuts: Toasted pine nuts add a delightful crunch and nutty flavor.
• Walnuts: Chopped walnuts can provide a hearty texture that complements the dish.

Fresh Herbs

• Chopped Parsley: A sprinkle of fresh parsley brightens the dish.
• Basil Leaves: Whole basil leaves can elevate the presentation and taste.

Cheese Options

• Feta Crumbles: Feta adds a tangy flavor that pairs well with the pesto.
• Ricotta Cheese: A dollop of ricotta gives creaminess to the zoodles.

How to Perfect Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

To achieve the best results with Raw Spiralized Zucchini Noodles with Tomatoes and Pesto, consider these helpful tips for preparation and presentation.

• Bold Spiralize Carefully: Ensure you spiralize the zucchini evenly for consistent cooking time and texture.
• Bold Use Fresh Ingredients: Fresh basil, ripe tomatoes, and quality olive oil make a noticeable difference in flavor.
• Bold Adjust Seasoning: Always taste your dish before serving; adjust salt and pepper as needed.
• Bold Serve Immediately: This dish is best served fresh to maintain the crispness of the zucchini noodles.

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

For a complete meal experience, pairing your Raw Spiralized Zucchini Noodles with Tomatoes and Pesto with delicious side dishes can enhance flavors and textures.

1. Garlic Bread: Crispy garlic bread is perfect for soaking up leftover pesto sauce.
2. Caprese Salad: Fresh mozzarella, tomatoes, and basil complement the zoodles beautifully.
3. Roasted Vegetables: A medley of seasonal vegetables roasted until caramelized provides a hearty side.
4. Quinoa Salad: A light quinoa salad adds protein while keeping it healthy.
5. Crispy Tofu Bites: Crunchy tofu offers a plant-based protein option that pairs well with pesto.
6. Bruschetta: Topped with diced tomatoes, garlic, and basil, bruschetta makes for a flavorful appetizer.

Common Mistakes to Avoid

When making Raw Spiralized Zucchini Noodles with Tomatoes and Pesto, it’s easy to make errors that affect the dish’s taste and texture. Here are some common mistakes to watch out for:

• Using overripe zucchini: Overripe zucchinis can be watery and mushy. Choose firm, fresh zucchinis for the best texture in your noodles.
• Neglecting to salt the zucchini: Failing to salt the zucchini before serving can result in excess moisture. Sprinkle salt on the spiralized noodles and let them sit for a few minutes to draw out water.
• Making pesto too chunky: If your pesto is not smooth enough, it won’t coat the noodles well. Blend until it reaches a silky consistency for even distribution.
• Skipping fresh ingredients: Using dried herbs or store-bought pesto can dull the flavor. Fresh basil and homemade pesto will elevate your dish significantly.
• Not adjusting seasoning: Taste your dish before serving. Adding more salt, pepper, or additional ingredients can enhance the overall flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftovers in an airtight container.
• They will last up to 2 days in the refrigerator.
• Keep zucchini noodles separate from tomatoes and pesto if possible to maintain freshness.

Freezing Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

• Freezing is not recommended as it may change the texture of the zucchini.
• If you must freeze, store only the pesto in an airtight container, up to 3 months.
• Consider freezing zucchini noodles separately without any sauce or toppings.

Reheating Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

• Oven: Preheat oven to 350°F (175°C). Spread on a baking sheet and warm for about 10 minutes.
• Microwave: Place in a microwave-safe bowl and heat for 1-2 minutes on medium power until warmed through.
• Stovetop: Heat in a skillet over medium heat for about 3-5 minutes, stirring frequently to avoid overcooking.

Frequently Asked Questions

How do I make Raw Spiralized Zucchini Noodles with Tomatoes and Pesto?

To make this dish, spiralize fresh zucchini, blend up homemade pesto, mix with halved tomatoes, and season to taste.

Can I use other vegetables instead of zucchini?

Yes! You can substitute zucchini with carrots or cucumbers for different flavors and textures while still enjoying a fresh veggie noodle dish.

What is the best way to serve Raw Spiralized Zucchini Noodles with Tomatoes and Pesto?

Serve it chilled as a refreshing salad or at room temperature as a light side dish for grilled meats or fish.

How long do leftovers last?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to keep components separate until ready to eat.

Final Thoughts

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is not only easy to prepare but also bursting with fresh flavors that celebrate summer produce. This versatile dish allows you to customize it by adding proteins like chicken or shrimp or experimenting with different veggies. Give it a try for a quick dinner that delights!

Print

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

---

• Author: Adeline
• Total Time: 19 minute
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is a vibrant, refreshing dish perfect for any occasion. This easy-to-make vegetarian delight features raw zucchini noodles tossed in a homemade pesto bursting with flavor, complemented by the sweetness of heirloom tomatoes. Ideal for a light lunch, dinner, or as an impressive appetizer, it showcases the best of summer produce while being healthy and satisfying.

---

Ingredients

Scale 1x2x3x

• 3 medium zucchinis (or 4 small)
• 1 cup halved heirloom grape or cherry tomatoes
• 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

1. Prepare the pesto by blending basil, garlic, parmesan, salt, and pepper in a food processor until smooth. Gradually add olive oil until well combined.
2. Spiralize the zucchinis into noodles using a spiralizer and place them in a work bowl.
3. Toss the zucchini noodles with the prepared pesto and gently mix in the halved tomatoes.
4. Season with additional salt and pepper before serving.

• Prep Time: 15 minutes
• Cook Time: None
• Category: Main
• Method: Raw
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 cup (about 150g)
• Calories: 220
• Sugar: 3g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 7mg

Keywords: For added protein, consider topping with grilled chicken or shrimp. Enhance crunch with toasted pine nuts or walnuts. Serve immediately to maintain the freshness of the zucchini.