Why You’ll Love This Pesto Zoodle Bowl with Cherry Tomatoes

• It’s incredibly fresh and light. Unlike a heavy pasta dish, this bowl feels vibrant and energizing. The zoodles provide a satisfying crunch, and the combination of basil pesto and sweet tomatoes is just pure summer in a bowl.
• It comes together in under 15 minutes. Seriously, the speed is unreal. While you’re spiralizing the zucchini, you can be blistering the tomatoes. It’s the ultimate solution for those “I’m hungry now” moments without resorting to something less wholesome.
• It’s endlessly customizable. Think of this recipe as a fantastic template. Not a fan of pine nuts? Use walnuts. Want some protein? Toss in some chickpeas or grilled chicken. The possibilities are truly endless, making it a recipe you’ll never get bored of.
• The textures are a total dream. You get the tender-yet-firm zoodles, the creamy pesto coating, and the explosive juiciness of the tomatoes. It’s a symphony of contrasting textures that makes every single bite interesting.

Ingredients & Tools

• 4 medium zucchini (about 1.5 lbs / 700 g)
• 2 cups cherry tomatoes
• 1/2 cup good-quality basil pesto (homemade or store-bought)
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp black pepper, freshly ground
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• Juice of 1/2 a lemon
• A handful of fresh basil leaves, for garnish

Tools: A spiralizer (or a julienne peeler), a large skillet, a large mixing bowl.

The quality of your pesto really makes a difference here—if you have the time, whipping up a quick homemade version is absolutely worth it. But a good store-bought one works perfectly in a pinch! The key is to find one with a vibrant green color and a fresh basil aroma.

Serves: 2 (as a main) | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your zucchini. Look for firm, medium-sized zucchinis. Too large, and they can be watery and seedy. You want them to hold their shape well when spiralized.
• The great pesto debate: homemade vs. store-bought. Honestly, both are great! If you’re using store-bought, give it a taste first. Sometimes a little extra squeeze of lemon juice or a pinch of salt can brighten it up perfectly to your liking.
• Don’t skip toasting the pine nuts. I know it’s an extra step, but it takes two minutes and transforms them from bland and soft to fragrant, crunchy, and deeply nutty. It’s a game-changer for the final texture of the bowl.
• To salt or not to salt the zoodles? This is a classic question. Salting the zoodles and letting them sit can draw out excess water, preventing a soggy bowl. But for this quick recipe, we’re cooking them so briefly that it’s not strictly necessary. The trick is a quick, high-heat sauté.

How to Make Pesto Zoodle Bowl with Cherry Tomatoes

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken Breast — A simple, juicy piece of grilled chicken turns this light bowl into a more substantial, protein-packed meal without overpowering the fresh flavors.
• Garlic Bread with a Crispy Crust — Because sometimes you just need something to sop up every last bit of that delicious pesto. It adds a wonderful comforting element.
• A Simple Arugula Salad with Lemon Vinaigrette — The peppery bite of arugula provides a lovely contrast and makes the whole meal feel even more complete and restaurant-worthy.

Drinks

• A Crisp Sauvignon Blanc — The herbaceous notes in the wine will mirror the basil in the pesto beautifully, and its acidity cuts through the richness perfectly.
• Sparkling Water with Lemon and Mint — A non-alcoholic option that is incredibly refreshing and cleanses the palate between bites, making each one taste as bright as the first.
• A Light Italian Lager — The crisp, clean finish of a good lager is fantastic with the garlic and Parmesan notes, making it a super easy-going pairing.

Something Sweet

• Lemon Sorbet — A scoop of tangy, icy sorbet is the perfect palate-cleanser after this meal. It feels light and continues the citrus theme.
• Fresh Berries with a Dollop of Whipped Cream — Simple, fresh, and not too heavy. The sweetness of ripe strawberries or raspberries is a lovely way to end on a high note.
• Dark Chocolate Almond Clusters — A few pieces of rich dark chocolate with nuts provide a satisfying, slightly bitter end that contrasts nicely with the meal’s freshness.

Top Mistakes to Avoid

• Mistake: Overcooking the zoodles. This is the number one error. Zucchini is mostly water, and if you cook it for too long, it will release all that liquid and become a soggy, mushy mess. A quick 1-2 minute toss in the hot pan is all you need.
• Mistake: Adding the pesto to high heat. If you add the pesto while the skillet is still on the burner, the basil will oxidize and turn dark, and the oil can separate. Always take the pan off the heat before stirring in the pesto.
• Mistake: Skipping the lemon juice. That squeeze of lemon at the end isn’t just for show. It’s essential for balancing the richness of the pesto and Parmesan, adding a necessary brightness that lifts the entire dish.
• Mistake: Not tasting and seasoning at the end. Pesto and Parmesan can vary in saltiness. Always give your final dish a taste and adjust the seasoning with more salt or pepper if needed. It makes all the difference.

Expert Tips

• Tip: Make it a “power bowl”. For a more balanced meal, add a can of drained and rinsed chickpeas or white beans when you add the pesto. They’ll add plant-based protein and fiber, making the bowl even more satisfying.
• Tip: Prep your zoodles ahead. You can spiralize the zucchini up to a day in advance. Store them in an airtight container in the fridge, lined with a paper towel to absorb any excess moisture. This makes dinner literally a 5-minute affair.
• Tip: Get creative with your pesto. While basil pesto is classic, don’t be afraid to try a kale pesto, a sun-dried tomato pesto, or even a cilantro-jalapeño version for a different flavor profile. It’s a great way to use up herbs.
• Tip: For a creamier sauce, add a splash of pasta water. If you’ve boiled pasta for others, steal a tablespoon or two of the starchy water and mix it in with the pesto. It helps emulsify the sauce, making it silkier and helping it cling to the zoodles.

FAQs

Can I make this dish ahead of time?
You can prep the components ahead, but I highly recommend assembling it just before serving. Zoodles release water over time, so if they sit dressed for too long, the bowl can become watery. The best plan is to spiralize the zucchini and make the pesto a day ahead, storing them separately. Then, all you have to do at mealtime is blister the tomatoes and quickly sauté the zoodles before combining everything. It’s the perfect make-ahead strategy for a stress-free meal.

My zoodles turned out watery. What happened?
This almost always means they were cooked for too long. Zucchini has a very high water content, and heat encourages that water to release. The goal is to just warm them through—think of it as wilting spinach rather than boiling pasta. Another trick is to salt the spiralized zucchini and let it sit in a colander for 10-15 minutes, then squeeze out the excess liquid with your hands or a clean kitchen towel before cooking. This extra step can help if you’re concerned.

I don’t have a spiralizer. What can I use instead?
No problem at all! A julienne peeler will create thinner, linguine-like strands and works perfectly. You can also use a standard vegetable peeler to create wide, ribbon-like “zoodles.” If you’re in a real pinch, you can even just chop the zucchini into very small, thin half-moons. The texture will be different, but the flavors will still be delicious.

Is this recipe gluten-free and vegan?
It is naturally gluten-free! To make it vegan, you’ll need to make two simple swaps. First, use a vegan pesto (most traditional pesto contains Parmesan cheese, so look for a brand that uses nutritional yeast or skip the cheese). Second, simply omit the Parmesan cheese from the recipe or use a vegan Parmesan alternative. It will still be incredibly flavorful.

Can I use a different type of nut?
Absolutely. Pine nuts can be expensive, so feel free to substitute with walnuts, almonds, or even sunflower seeds for a nut-free version. Just make sure to toast whatever nut or seed you choose to bring out its maximum flavor. Walnuts, in particular, work wonderfully with the basil.