Pesto Zoodles with Tomatoes and Mozzarella are zucchini noodles tossed with homemade pesto, oven roasted cherry tomatoes, and fresh mozzarella. Top it with crunchy, toasted walnut for a guilt-free pasta dinner!
I created these Pesto Zoodles with Tomatoes and Mozzarella a while back in anticipation of my zucchini plant that’s about to explode in my garden. If you grow zucchini, you know what I’m talking about! It’s the first year I’ve had a summer garden, so when I was picking up my plants at the nursery a few months ago, I walked up to an employee holding a small zucchini plant. I asked if I needed more than one plant, and he said “oh no…that’s more than you need right there”. It was just a tiny plant, and now it’s so huge it’s trying to edge out my red bell pepper plant.
It better not mess with my bell peppers. 🙂
My zucchini really is taking off, so I have plenty of zoodles in my future. I love spiralizing veggies — there’s just something fun about veggie noodles whether it’s cucumber, sweet potato, or squash. Get those kids to help you spiralize those veggies and they may even get on board the veggie noodle train, too.
How could they possibly resist?
If you’ve never tried zucchini noodles before, you may wonder how they can be a satisfying replacement for pasta? Surprisingly, they are. They’re deliciously hearty, but the best part is that they don’t weigh you down afterward. You know how sluggish you feel after a carbohydrate overload? You definitely won’t experience that with zoodles, friends.
As much as love zoodles with a hearty red sauce like this or this, they’re so fresh and light with my Spinach Walnut Pesto. I’ve told you time and time again how I almost always have some in the fridge or freezer…it’s my go-to. You can make the pesto with basil, arugula, or whatever you like, or use store bought in a pinch.
I had some of my Easy Oven Roasted Cherry Tomatoes in the fridge since they’ve become a staple lately, so I tossed some of those into my pesto zoodles as well. You can definitely use fresh cherry tomatoes, but the oven roasted tomatoes added such a nice punch of flavor. And don’t forget the fresh mozzarella balls and toasted walnuts!
Pesto Zoodles with Tomatoes and Mozzarella is fresh, healthy and won’t weigh you down. If you have your pesto and tomatoes made in advance, you’ll get this meal on the table in minutes! Summer meals really don’t get much better than this. 🙂
More veggie noodle recipes you need!
Mediterranean Zucchini Pasta Salad by Inspiralized
Kale Pesto Zucchini Noodles with Salmon by Kristine’s Kitchen
Shrimp Scampi Zoodles by Jo Cooks
- Cut the top and bottoms off of your zucchini and spiralize per manufacturer's instructions.
- Heat the olive oil in a large saute pan over medium heat. Add the zucchini noodles and salt to taste, and saute for 3-5 minutes until softened. Place in a large bowl.
- Add the pesto sauce, adding more to coat the zoodles if necessary, along with the tomatoes and mozzarella. Serve topped with the toasted walnuts, and enjoy!
This recipe can be scaled to feed more people easily -- I normally figure 1 medium zucchini per person.
To toast walnuts, place walnut pieces on a rimmed baking sheet and bake in a 350 degree oven for 8-10 minutes.
Recipe by Flavor the Moments.