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+ servings

Zucchini Noodles with Pesto

A great low carb and gluten-free substitute for wheat pasta, zucchini noodles are fantastic tossed with pesto and a little vinegar. Top with cherry tomatoes for a light summer dinner.
Course Main
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Lindsey Johnson


  • 1 medium zucchini ends trimmed
  • 2 Tablespoons homemade pesto or store-bought
  • 1-2 teaspoons white balsamic vinegar or lemon juice
  • 1/2 cup cherry tomatoes halved
  • Salt and pepper to taste


  1. Cut zucchini into "noodles" using a spiralizer or creating long, thin ribbons using a mandoline, very sharp knife, or vegetable peeler.
  2. Place in a bowl and add the pesto and vinegar or lemon juice. Toss well to coat the noodles. Season well with salt and pepper, to taste, and top with the halved cherry tomatoes. Serve immediately.