Zucchini Noodles with Sun-Dried Tomato Pesto
When zucchini season really kicks in—and if you’ve ever grown it, you know it truly kicks—I go looking for ways to use it that don’t heat up the kitchen. These zucchini noodles tossed in a deeply savory sun-dried tomato pesto are one of my favorites: no cooking required, just spiralize, blend, and toss.
It’s one of those dinners you can throw together in minutes on a hot evening. The pesto is bright and a little tangy, the noodles stay fresh and crisp, and the whole thing feels light but satisfying. Low-carb, gluten-free, and completely garden-fresh.
Why You’ll Love This Recipe
- No stove required—perfect for the hottest days of summer.
- A delicious way to work through a mountain of zucchini.
- Low-carb, gluten-free, and easy to make vegan.
- The sun-dried tomato pesto keeps well and brightens almost anything.
The one trick to zoodles that aren’t watery: spiralize them, set them in a colander, salt lightly, and let them sit for ten minutes to release moisture. Pat them dry before tossing, and the pesto clings to the noodles instead of pooling at the bottom of the bowl.
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Make It Your Own
Crumbled feta or goat cheese adds a tangy richness, and grilled chicken or a handful of white beans turns this into a full meal. Walnuts stand in nicely for pine nuts, and nutritional yeast in place of Parmesan keeps it vegan. Short on time? A good jarred sun-dried tomato pesto works in a pinch.
Zucchini Noodles with Sun-Dried Tomato Pesto
Ingredients
- 3 medium zucchini spiralized
- 1/2 cup sun-dried tomatoes in oil drained slightly
- 1 garlic clove
- 1/4 cup fresh basil leaves
- 2 tablespoons pine nuts or walnuts
- 2 tablespoons grated Parmesan or nutritional yeast for vegan
- 1/4 cup olive oil
- Salt and pepper to taste
- Crushed red pepper flakes chopped olives, or toasted breadcrumbs (optional)
Instructions
- Spiralize the zucchini into noodles and set aside in a colander. Lightly salt and let sit for 10 minutes to release moisture, then pat dry with paper towels before tossing.
- In a food processor, combine the sun-dried tomatoes, garlic, basil, pine nuts, and Parmesan. Pulse until chunky. With the motor running, slowly stream in the olive oil until smooth but textured. Season to taste.
- 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.
- Top with extra basil, cheese, or toasted breadcrumbs for crunch, and serve.
Notes
From My Garden to Yours
Zucchini has a way of teaching a gardener humility—plant a couple and you’ll spend August finding creative ways to use the overflow. But I’ve come to see that abundance as a gift rather than a burden. This bowl reminds me that provision often arrives in quantities we didn’t plan for, and the faithful response is simply to receive it, share it, and make something good from what we’ve been given.
More Garden-to-Table Recipes
- Chilled Zoodles with Thai Peanut Bliss
- Grilled Summer Squash with Carrot-Top Chimichurri
- Smoky Zucchini & Eggplant “Steaks” with Herby Marinade
If you make this, I’d love to see it—tag me @southernsoils on Instagram so I can cheer you on.
If this is the kind of gardening you want more of, Rooted in Grace is my free guide to it.
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