Pesto Zucchini Noodles
Pesto Zucchini Noodles – the perfect summer side dish! Made with roasted zucchini noodles with pesto, cherry tomatoes, corn, and parmesan.
This is the perfect side dish to make if you have a ton of zucchini to use up. It uses 4 zucchinis for one batch. And my husband and I can finish off a whole batch of this ourselves.
It’s healthy and delicious. It uses minimal ingredients. And it’s done in under 20 minutes.
It’s made with spiralized zucchini, cherry tomatoes, frozen corn, pesto, and parmesan. There’s no need for olive oil because the pesto serves as the flavor and oil.
I use store-bought pesto to make it easier. But you could make your own if you prefer.
What is pesto?
Pesto is a sauce made with fresh basil leaves, olive oil, pine nuts, and parmesan cheese.
It adds the perfect fresh summer flavor.
How to make zucchini noodles
You make zucchini noodles with a spiralizer. This is my favorite spiralizer. It’s the easiest to use/clean that I have found. Plus it’s inexpensive and won’t take up a bunch of cabinet space like some do.
P.S. I dice up the ends of the zucchini that don’t fit through the spiralizer and add it to the sheet pan. That’s why you see little cubes of zucchini in the photos.
What if I don’t have a spiralizer?
Dice up the zucchini instead. It will still be delicious.
Or you can use these methods to spiralize zucchini without a spiralizer.
Looking for more zucchini recipes?
- Zucchini Lasagna – a family favorite. It’s so good you don’t even miss the noodles. And uses even more zucchini than this recipe (8 to be exact!!). It’s also one of my brother’s favorite recipes I make. His other favorite recipe is sugar cookies. So the fact he is obsessed with zucchini lasagna is saying a lot.
- Ratatouille – an amazing side dish. It’s served with a whipped feta on the side.
What to serve with these pesto zucchini noodles?
This easy grilled chicken marinade. Or this gluten free steak marinade.
Equipment
Ingredients
- 4 zucchini, spiralized or diced
- 1 (10 oz) package frozen corn
- 1 pint cherry tomatoes, halved
- 3 Tablespoons pesto
- 1 teaspoon salt
- 1/4 cup grated parmesan
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Spiralize the zucchini noodles. Use kitchen scissors to cut the zucchini into smaller pieces.
- Add the zucchini noodles, frozen corn, cherry tomatoes, pesto, and salt to a baking sheet. Toss to evenly coat the vegetables in pesto.
- Spread into an even layer and bake for 15 minutes. Be careful to not overbake!
Nutrition
