Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is an easy, vibrant vegetarian dish that celebrates late-summer produce. Made with raw garden zucchini, ripe tomatoes, and a simple homemade basil pesto, this recipe is light, fresh, and quick to prepare—perfect for warm evenings or as a bright side for any meal.
Raw Spiralized Zucchini Noodles with Tomatoes and Pesto
More zoodle ideas you might enjoy: Shrimp Scampi Zoodles, Zoodles and Meatballs, Italian Pulled Pork Ragu over Zoodles. These variations show how versatile spiralized vegetables can be—pair them with seafood, meat, or keep them fully vegetarian.
As much as I love fall, I’m not ready to let go of summer flavors. Fresh basil and ripe tomatoes make all the difference in this dish. I like to make a full batch of basil pesto when basil is abundant and freeze it in small portions so I can enjoy that bright herb flavor year-round. If you have a spiralizer, now is a great time to keep it out—zucchini makes quick, satisfying “noodles” that work as a low-carb base for countless dishes. My preferred tool is a tri-blade spiral slicer; it produces consistent, thin strands that resemble spaghetti.
Summer tomatoes are at their peak—sweet, juicy, and full of flavor—so they’re the ideal partner for pesto and raw zoodles. If you’re cooking for one, make the full pesto recipe and spiralize just one small zucchini, using roughly a quarter of the pesto. This salad is best eaten immediately: spiralized zucchini tends to release moisture over time, which can make the dish watery. To minimize excess liquid, you can lightly salt the zoodles and let them drain briefly in a colander, then pat them dry with paper towels before tossing with pesto and tomatoes.
Raw Spiralized Zucchini Noodles with Tomatoes and Pesto
This bright, no-cook meal is my go-to end-of-summer vegetarian dish. It combines raw spiralized zucchini (zoodles) with halved cherry or grape tomatoes and a fresh basil pesto made from garlic, parmesan, and extra-virgin olive oil. Ready in about 30 minutes, it’s naturally light, full of texture, and perfect as a simple dinner or a side dish at gatherings.
Rating: 4.8 from 5 (based on 5 votes)
Nutrition per serving
- Calories: 148
- Protein: 4 g
- Carbohydrates: 9 g
- Fat: 12 g
- Fiber: 3 g
- Cholesterol: 4 mg
- Sodium: 102 mg
- Sugar: 3 g
Course: Dinner
Cuisine: American
Prep: 30 mins | Cook: 0 mins | Total: 30 mins
Yield: 4 servings | Serving size: 1/4 cups
Ingredients
For the pesto:
- 1 cup packed fresh basil
- 1 clove garlic
- 1/4 cup fresh grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons extra-virgin olive oil
For the zoodles:
- 3 medium or 4 small zucchinis (about 21 oz), spiralized
- 1 cup heirloom grape or cherry tomatoes, halved
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Make the pesto: In a food processor, pulse the basil, garlic, Parmesan, salt, and pepper until mostly smooth. With the processor running, slowly drizzle in the olive oil until the pesto reaches a creamy consistency. Taste and adjust seasoning, then set aside.
- Prepare the zoodles: Spiralize the zucchinis. If the strands are very long, cut them into shorter, more manageable lengths. If you prefer a firmer texture and less water, lightly sprinkle the zoodles with kosher salt and let them sit in a colander for 10 minutes, then gently squeeze or pat them dry.
- Assemble: Place the zoodles in a large bowl, add the halved tomatoes, and toss with the pesto until evenly coated. Season with additional salt and pepper to taste.
- Serve immediately: Because raw zucchini releases water over time, this dish is best enjoyed right after tossing. It can be served alone, with a sprinkle of extra Parmesan, or alongside grilled protein for a more substantial meal.
Chef’s Notes & Variations
- Freezing pesto: Make a big batch of pesto while basil is abundant and freeze it in small portions (ice cube trays or silicone molds work well) to use later.
- Prevent watery zoodles: Light salting and draining or patting dry helps reduce moisture. Alternatively, toss zoodles right before serving to retain texture.
- Protein add-ins: Add grilled shrimp, shredded chicken, or white beans to make this a heartier main dish.
- Cheese-free option: Omit the Parmesan for a dairy-free pesto and boost flavor with toasted pine nuts or a tablespoon of nutritional yeast if desired.
- Spiralizer alternatives: If you don’t have a spiralizer, use a julienne peeler or mandoline to create thin zucchini ribbons.
Final Step
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