Quick and healthy Zucchini Noodles with Pesto, perfect for a low-carb weeknight dinner.

Scale

4 medium zucchinis, spiralized

1/2 cup basil pesto

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1/4 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

Optional: pine nuts or fresh basil

Cook Mode Prevent your screen from going dark

1. Spiralize zucchinis.

2. Sauté zucchini noodles in olive oil 2–3 minutes.

3. Remove from heat and toss with pesto.

4. Add cherry tomatoes.

5. Season with salt and pepper.

6. Sprinkle Parmesan and garnish.

7. Serve immediately.

Avoid overcooking noodles.

Store leftover noodles and pesto separately.

Add protein like chicken or shrimp if desired.

Use different pesto varieties for flavor.