Sautéed Zucchini Noodles with Basil Pesto and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Lightly cooked zucchini noodles tossed in herby pesto with sweet cherry tomatoes. This Mediterranean-inspired vegetarian recipe (keto), ready in about 25 minutes, pairs zucchini, olive oil, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 2 medium (1 lb total) zucchini
• 2 tbsp olive oil
• 1/4 cup, halved cherry tomatoes
• 1/4 cup basil pesto
• 1/4 tsp salt
• 1/4 tsp black pepper

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Spiralize 2 medium zucchinis into noodles and set aside.
2. Step 2: Bring a large pot of salted water to a boil; add zucchini noodles and cook for 2-3 minutes until tender-crisp, then drain and rinse under cold water.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat; add 1/4 cup halved cherry tomatoes and cook for 2 minutes until slightly softened.
4. Step 4: Add drained zucchini noodles to skillet, then pour in 1/4 cup basil pesto; toss until coated and heated through (2-3 minutes).
5. Step 5: Season with 1/4 tsp salt and 1/4 tsp black pepper; serve immediately.