Zucchini Noodles with Sun-Dried Tomato Pesto
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When zucchini season really kicks in, I look for ways to use it up that don’t require the oven—and spiralizing it into noodles is one of my favorite tricks. Tossed with a punchy sun-dried tomato pesto, this dish feels light and summery but still packs a bold, savory punch.
It’s one of those dinners you can throw together in minutes but still feels like something you’d order at a cozy trattoria with a garden view.
📌 Why You’ll Love This Recipe
🌱 Low-carb, gluten-free, and garden-fresh
🌞 Bursting with flavor from sun-dried tomatoes and garlic
🥣 No cooking required—just blend and toss
🕒 Quick enough for busy weeknights
🍝 Easily customizable with toppings or proteins
📌 Quick Reference Section
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 2–3
Dietary Info: Gluten-Free, Vegan Optional
Key Ingredients at a Glance:
Zucchini, sun-dried tomatoes, garlic, basil, olive oil
📌 Ingredients List
3 medium zucchini, spiralized
½ cup sun-dried tomatoes in oil (drained slightly)
1 garlic clove
¼ cup fresh basil leaves
2 tablespoons pine nuts (or walnuts)
2 tablespoons grated Parmesan (or nutritional yeast for vegan)
¼ cup olive oil
Salt and pepper, to taste
Optional: crushed red pepper flakes, chopped olives, toasted breadcrumbs
Optional Add-ins & Swaps:
Add crumbled feta or goat cheese
Top with grilled chicken or white beans
Use jarred sun-dried tomato pesto to save time
📌 Step-by-Step Cooking Instructions
- Prep the Zucchini
Spiralize zucchini into noodles and set aside in a colander. Lightly salt and let sit 10 minutes to release moisture. Pat dry with paper towels before tossing. - Make the Pesto
In a food processor, combine sun-dried tomatoes, garlic, basil, pine nuts, and Parmesan. Pulse until chunky. With the motor running, slowly stream in olive oil until smooth but textured. Season to taste. - Toss and Serve
In a large bowl, toss the zucchini noodles with the pesto until well coated. Add crushed red pepper or olives if desired. Serve immediately or chill for 10 minutes for a refreshing cold dish. - Garnish
Top with extra basil, cheese, or toasted breadcrumbs for crunch.
📌 Serving & Pairing Ideas
Serve with grilled shrimp or chickpeas
Pair with a glass of chilled rosé or iced herbal tea
Add a crusty breadstick or flatbread for a complete meal
📌 Storage & Make-Ahead Tips
Fridge: Best eaten fresh but keeps 1–2 days
Make-Ahead: Pesto can be made in advance and stored up to 5 days
Freezing: Pesto can be frozen; zucchini noodles are best fresh
📌 Final Thoughts
This zucchini noodle bowl is summer simplicity at its best—bold, fresh, and endlessly adaptable. 🥒 Tag #SouthernSoilSunshine and show us how you dressed up your garden zoodles!
Want more zucchini inspiration? Check out our Greek Zucchini Boats with Orzo or Crispy Okra Fritters!
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