Sautéed Zucchini Noodles with Basil-Pesto and Cherry Tomatoes
Light, fresh zucchini noodles tossed in a vibrant basil-pesto sauce with sweet cherry tomatoes for a vibrant vegetarian dish. This mediterranean-inspired vegetarian (vegetarian, low-carb) ready in about 20 minutes blends medium, spiralized zucchini, basil pesto, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 195 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, spiralized zucchini
- 3 tbsp basil pesto
- 8 oz, halved cherry tomatoes
- 1 tbsp extra-virgin olive oil
- 2, minced garlic cloves
- 1/4 tsp sea salt
- 1/8 tsp red pepper flakes
Instructions
- Step 1: Heat 1 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/8 tsp red pepper flakes, sautéing for 1 minute until fragrant.
- Step 2: Add 4 cups spiralized zucchini noodles and 8 oz halved cherry tomatoes. Toss for 3 minutes until tomatoes soften slightly but maintain shape.
- Step 3: Stir in 3 tbsp basil pesto and 1/4 tsp sea salt. Cook for 2 more minutes until zucchini noodles are tender-crisp and sauce coats evenly.
- Step 4: Remove from heat immediately to prevent overcooking. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini Noodles with Basil-Pesto and Cherry Tomatoes take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Zucchini Noodles with Basil-Pesto and Cherry Tomatoes?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Zucchini Noodles with Basil-Pesto and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Zucchini Noodles with Basil-Pesto and Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Zucchini Noodles with Basil-Pesto and Cherry Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
