Pesto Zoodles with Tomatoes and Mozzarella
Pesto Zoodles with Tomatoes and Mozzarella are zucchini noodles tossed in homemade pesto sauce for a healthy, delicious, gluten free meal!
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”.
Was he ever right. The zucchini plant 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!
Zoodles are 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 zucchini noodles with a hearty red sauce like this meat sauce or pasta sauce, this pesto zoodle recipe is so fresh and light!
I’ve told you time and time again that homemade pesto sauce is staple in my kitchen. I almost always have some in the fridge or freezer.
You can make the pesto with basil, arugula, or whatever you like, or use store bought in a pinch. See my post How to make pesto sauce for all the tips, or use my recipes for basil pesto sauce or spinach pesto.
How to make pesto zoodles
- Spiralize your zucchini, then heat the olive in oil in a large sauté pan. Add the zoodles with salt and pepper to taste, and cook for 2 minutes until softened.
- Add the pesto and oven roasted tomatoes, and cook just until heated through.
- Toss with the fresh mozzarella balls, top with toasted walnuts, and serve warm.
Recipe notes
- I had some of my oven roasted cherry tomatoes in the fridge since they’ve become a staple lately, so I tossed some of those into my pesto zoodles. Substitute with fresh cherry tomatoes or sun dried tomatoes if you prefer.
- Make the pesto sauce and spiralize the zucchini in advance, or use store bought pesto or pre-made zoodles to save time.
- Add rotisserie or grilled chicken for a protein packed meal!
Try my other gluten free recipes.
Try these zoodle recipes:
- Paleo turkey meatballs with zoodles
- Thai peanut zucchini noodles
- Zoodles with bolognese
- Kale Pesto Zucchini Noodles with Salmon by Kristine’s Kitchen
Pesto Zoodles with Tomatoes and Mozzarella
Ingredients
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- salt to taste
- 1/4 cup Spinach Walnut Pesto
- 1/2 cup Easy Oven Roasted Cherry Tomatoes
- 1/2 cup fresh mozzarella balls halved
- 1/4 cup toasted walnut pieces
Instructions
- 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!
Notes
- Prep time includes making the pesto and oven roasted cherry tomatoes, which can be made in advance to make this meal go even quicker!
- 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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
38 Comments on “Pesto Zoodles with Tomatoes and Mozzarella”
I was never really a huge fan of zucchini until I tried zoodles, and now I’m hooked! This dish looks gorgeous, Marcie! I love that you used pesto and mozzarella in here. Definitely my version of a perfect zoodle dish. And your pictures are just gorgeous, too!
Thanks so much, Gayle! I’ve always loved zucchini, but zoodles are the best!
These caprese style noodles look just awesome- and I especially love the walnut pieces 🙂
Thank you, Medha!
I seriously need to get a spiralizer! I feel as though I’m missing out on so much deliciousness! These pesto zoodles sound like the perfect summertime meal!
I refrained from buying a spiralizer for a while because I hate getting caught in too many gadgets, but this is something I use often! Thank you, Jen!
Well my fingers are crossed your zucchini plant doesn’t “eat” the bell peppers! I’m super jealous you have a garden! I would LOVE one, but the deer would just eat everything, so I guess I will have to live vicariously through you, Marcie. 😉 I am definitely on board the zoodle train so I am loving these! Spinach walnut pesto?! YES please! Plus oven roasted tomatoes and mozzarella?! SWOON! This is such a fabulous dish, and guilt free to boot! LOVE IT! Cheers, friend!
Oh yes, deer would pose a major problem! We finally found a way to make it happen and I’m sure one day you’ll get your garden too. 🙂 Thanks so much, Cheyanne!
We were both on the pesto train today but I used actual pasta instead of zoodles. 🙂
I do love a good bowl of zucchini noodles though. I agree that they’re almost as satisfying as the real thing. Plus it’s nice to change it up with something lighter in the warmer months. All together it sounds like an amazing combo!
The pesto train is a great train to be on! 🙂 Thanks, Sarah!
Haha, hope your bell pepper plants stay safe and sound 🙂 These are seriously the prettiest zoodles, Marcie! We have a ton of garden zucchini that I am trying to use up so I always have room in my tummy for zoodles. Especially with the roasted tomatoes and spinach walnut pesto! Looks and sounds so delicious!
I’ve got a watch on my bell pepper plant…I’ll be so upset if it gets taken over! haha Thanks, Kelly, and zoodles are definitely a great way to use up that garden zucchini!
Oh how I wish I had that problem!! haha We tried growing zucchini once and it was SUCH a bust! Stupid black thumb! Loving these zoodles! They are so colorful and pretty too!
I used to have a black thumb so there’s hope! haha Thanks, Ashley! 🙂
This is summer in a plate, love it Marcie!! and I hope your bell pepper plants stay safe, they are my favorite!! Zucchini should not mess with them! 😀
Thank you, Manali, and that zucchini better leave my bell peppers alone! 🙂
Love zucchini and of course zoodles! This dish looks perfect! Definitely going to try it! I’ve got zucchini from my garden!
Thanks, Mira!
What a beautiful dish! Love the use of walnuts for some crunch. I’m actually planning on making zoodles this week with a cherry tomato sauce 🙂
Thank you, Nicole, and I’ll bet your zoodles in cherry tomato sauce are going to be delicious!
I love that you grew your own zucchini!!!! I want to grow mine too!!! Zoodles are a staple for me, love this recipe!
I finally have a summer garden this year and am beyond excited! Thanks, Alice! 🙂
Yay for homegrown produce!! I have been wanting to atleast start growing my own herbs though they might not survive as I seriously lack green thumb!! This zoodle dish looks so good!!
I’ve had bad luck growing herbs until I got my raised beds — I have no idea what I was doing wrong! Thank you, Ami!
I’m always looking for more ways to enjoy zoodles, and pesto, mozzarella, and tomatoes sounds like a winning combo! I think I could eat pesto with every meal of the day. I can’t wait to plant a garden next year…I’ll keep in mind how crazy zucchini plants get when I plan it out!
Thanks, Alyssa, and I know I could eat pesto for every meal!
This was my first year too planting zucchini and I wished I had researched about it. It took over EVERYTHING. My poor peppers and basil started suffering so we uprooted it since it was such a small bed. Anyway, it is thriving now along the fence and I am overwhelmed with zucchini. So I am loving this recipe because I can use up all that basil too.
I think I’m going to have to move mine too — my bell peppers and thyme are suffering! Thanks, Z, and have fun with all that zucchini! ?
This dish looks so fresh and colorful, Marcie! I love that you added toasted walnuts for crunch- that sounds like the perfect finishing touch for this healthy meal!
Thanks, Kristine!
I love zoodles!! This is such a colorful dish and perfect for summer 🙂
Thank you, Megan!
I need to get my spiralizer out!! This is totally my jam!
Thanks, Jamie!
This looks so light and perfect for summer! Love zoodles!
It really is! Thanks, Deb!