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Tender zucchini strands are briefly sautéed with cherry tomatoes, then tossed off the heat with a savory walnut-basil pesto. The short cooking time keeps the vegetables from becoming watery, while lemon and garlic sharpen the pesto without unsupported health claims.
Recipe at a glance
- Estimated yield: 4 servings, about 1½ cups each.
- Prep time: 20 minutes.
- Cook time: 10 minutes.
- Estimated total time: 30 minutes.
Equipment
- Spiralizer or julienne peeler
- Food processor
- Large colander and clean kitchen towel
- 12-inch skillet
- Tongs or two large spoons
Ingredients
- 3 medium zucchini, about 1¾ pounds total, washed and ends trimmed
- 2 packed cups fresh basil leaves, washed and thoroughly dried
- ⅓ cup raw walnut halves
- 1 small garlic clove, peeled
- ¼ cup extra-virgin olive oil
- 2 tablespoons finely grated Parmesan, or 2 tablespoons nutritional yeast for a dairy-free variation
- 1 tablespoon fresh lemon juice
- ½ teaspoon fine salt, plus more only after tasting
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil for the skillet
- 1½ cups cherry tomatoes, washed, dried, and halved
Method
- Spiralize the zucchini into noodles. Put them in a colander, pat gently with a clean towel, and leave them to drain while you make the pesto. Do not wash cut produce with soap.
- Pulse the basil, walnuts, garlic, Parmesan or nutritional yeast, lemon juice, salt, and pepper in a food processor until finely chopped. With the machine running, slowly add the ¼ cup olive oil. Stop when the pesto is spoonable but still has some texture.
- Heat a 12-inch skillet over medium heat. Add the remaining 1 tablespoon olive oil and the tomatoes. Cook for 3 to 4 minutes, stirring occasionally, until the cut sides begin to soften and the skins look slightly blistered.
- Add the zucchini noodles. Toss for 2 to 3 minutes, just until warm and flexible; they should still have a light bite and should not be sitting in a pool of liquid.
- Remove the skillet from the heat before adding the pesto. Toss until the noodles are evenly coated. Taste, adjust salt only if needed, and divide promptly among four bowls.
Allergen notice
Contains tree nuts (walnuts) and, when Parmesan is used, milk. Nutritional yeast products and substitute cheeses vary; read every label and consider shared-equipment cross-contact. Almonds or cashews are not safe substitutes for someone avoiding tree nuts. A seed-based pesto is a culinary variation, not an assurance of allergy safety.
Substitutions and variations
Use nutritional yeast only if its label suits the diner’s needs. Sunflower seeds can change the flavor and texture and still require label review. For a cold version, leave the zucchini uncooked, but wash and dry it carefully and keep the assembled dish refrigerated.
Food safety and storage
Wash the zucchini, basil, tomatoes, and lemon under running water before cutting. Use clean equipment and refrigerate leftovers within 2 hours. The assembled noodles are best within 2 days because zucchini releases water. Keep them at 40°F (4°C) or below. Freezing the assembled dish is not recommended; the zucchini becomes soft. Reheat leftovers in a skillet until steaming throughout, or enjoy them cold only if they have remained properly refrigerated.
More recipes to explore
For another vegetable-forward skillet, try the Cauliflower Rice Stir-Fry with Ginger Sesame Tofu. The Beetroot and Goat Cheese Salad offers a contrasting roasted-vegetable texture, while the Spiced Quinoa Stuffed Peppers work well for a baked meal.
Sources consulted
- FDA: Selecting and Serving Produce Safely
- FDA: Food Allergies
- FoodSafety.gov: Four Steps to Food Safety
- USDA FSIS: Leftovers and Food Safety
This recipe has not been represented as kitchen-tested. Times and yield are estimates; equipment, produce size, and technique affect the result.
