Sautéed Zucchini Noodles with Basil Pesto and Cherry Tomatoes
Lightly cooked zucchini noodles tossed in herby pesto with sweet cherry tomatoes. This mediterranean-inspired vegetarian (vegetarian, keto) ready in about 25 minutes blends medium (1 lb total) zucchini, olive oil, 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 220 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
- 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
Instructions
- Step 1: Spiralize 2 medium zucchinis into noodles and set aside.
- 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.
- 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.
- 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).
- Step 5: Season with 1/4 tsp salt and 1/4 tsp black pepper; serve immediately.
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 25 minutes (15 min prep + 10 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, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
