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.