Tossed Zucchini Noodles with Pesto and Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh zucchini noodles tossed with vibrant basil pesto and chewy sun-dried tomatoes for a refreshing, low-carb meal. This mediterranean-inspired keto (vegetarian) ready in about 15 minutes blends medium zucchini, pesto, sun-dried 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 200 calories and feeds 2, 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.

Prep: 10 min Cook: 5 min Serves 2 Mediterranean cuisine 200 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Spiralize 2 medium zucchinis into noodles using a spiralizer, then set aside.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 minced garlic clove and 1/8 tsp red pepper flakes, sautéing for 1 minute until fragrant.
  3. Step 3: Add spiralized zucchini noodles to skillet and toss for 2 minutes until tender but still crisp.
  4. Step 4: Stir in 3 tbsp pesto and 1/4 cup chopped sun-dried tomatoes, tossing until well combined and heated through.
  5. Step 5: Season with 1/4 tsp salt, then serve immediately while warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Tossed Zucchini Noodles with Pesto and Sun-Dried Tomatoes take to make?

Total time is about 15 minutes (10 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 Tossed Zucchini Noodles with Pesto and Sun-Dried 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 Tossed Zucchini Noodles with Pesto and Sun-Dried 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 Tossed Zucchini Noodles with Pesto and Sun-Dried Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tossed Zucchini Noodles with Pesto and Sun-Dried Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes