Ingredients
- Zucchini: 2 medium (about 1.5 lbs total)
- Pesto: 1/2 cup, store-bought or homemade
- Cherry Tomatoes: 1 cup, halved
Instructions
- Prepare the Zoodles: Wash and dry the zucchini. Trim off both ends. Using a spiralizer, create zoodles from the zucchini. If you don’t have a spiralizer, you can use a julienne peeler or a mandoline with a julienne blade to create long, thin strips.
- The “De-Sogging” Trick (Optional but Recommended): Place the zoodles in a colander over the sink. Sprinkle them lightly with about 1/2 teaspoon of salt and toss gently. Let them sit for 10-15 minutes. The salt will draw out excess water. Afterward, gently squeeze the zoodles with your hands or press them between paper towels to remove as much moisture as possible. This step is key to preventing a watery final dish.
- Combine Ingredients: In a large mixing bowl, add the prepared zoodles, the halved cherry tomatoes, and the pesto.
- Toss to Coat: Using tongs, gently toss all the ingredients together until the zoodles and tomatoes are evenly coated in the vibrant pesto. Be gentle to avoid breaking the delicate zucchini strands.
- Serve Immediately: Divide the pesto zoodle bowl between two plates. You can enjoy it immediately as a refreshing cold or room-temperature “pasta” salad, or you can gently warm it.
- To Serve Warm (Optional): Heat a large non-stick skillet over medium heat. Add the pesto-coated zoodle mixture and cook for just 1-2 minutes, tossing constantly. The goal is to warm it through, not to cook it until soft. Overcooking will make the zoodles release water and become mushy.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450