Zoodles, or zucchini noodles, are a game-changer for anyone looking to enjoy a lighter, veggie-packed alternative to traditional pasta. This dish combines the delicate crunch of fresh zucchini with the bold, herby flavor of chive pesto, all balanced by the sweetness of cherry tomatoes. It's a recipe that’s as delightful to eat as it is easy to prepare, making it an excellent choice for busy weeknights or a leisurely weekend lunch.
With just a few fresh ingredients and minimal cooking time, this zoodle dish promises a burst of summer in every bite. The chive pesto, with its garlicky, grassy notes, pairs perfectly with the tender zoodles and the pop of cherry tomatoes. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is a fantastic way to celebrate the bounty of summer produce.
Customizing This Dish
One of the beauties of this recipe is its versatility. Here are some ideas to tailor it to your taste or what you have on hand:
- Zucchini: Swap out zucchini for yellow or tromboncino squash for a similar texture and flavor.
- Pesto: Use basil pesto, arugula pesto, or even a sun-dried tomato pesto if chives aren't your thing or you want a different twist.
- Cherry Tomatoes: Any small, sweet tomatoes will do, like grape tomatoes or even heirloom cherry tomatoes for a burst of color.
- Protein: Add some grilled chicken, shrimp, or tofu for a heartier meal. Simply cook the protein separately and mix it in with the zoodles and pesto.
Storing and Reheating Leftovers
If you find yourself with leftovers (though it’s hard to imagine with a dish this tasty!), here’s how to keep them fresh and delicious:
- Storage:
- Place the leftover zoodles in an airtight container. Store in the refrigerator for up to 2 days.
- Keep the cherry tomatoes separate to maintain their freshness.
- Reheating:
- Reheat the zoodles in a skillet over medium heat for 1-2 minutes, just until warmed through. Avoid microwaving as it can make the zoodles mushy.
- Toss the cherry tomatoes in just before serving to retain their texture and flavor.
Zoodles with Chive Pesto & Cherry Tomatoes
- Spiralizer, julienne zester, or mandolin
For the Chive Pesto
- 1 cup fresh chives, chopped
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Zoodles
- 4 medium zucchinis, spiralized into zoodles
- 1 cup cherry tomatoes, halved
- 1 cup chive pesto
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Freshly grated Parmesan cheese (optional)
- In a food processor or blender, combine the chopped chives, basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until the mixture is finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well-blended. Add lemon juice, and season with salt and pepper to taste.
- Use a spiralizer, julienne zester, or mandolin to turn the zucchinis into zoodles. Set them aside in a large bowl
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the zoodles to the skillet. Toss gently with tongs and cook for 2-3 minutes until just tender. Be careful not to overcook them, as they can become mushy.
- Remove the skillet from the heat and add the chive pesto to the zoodles. Toss well to ensure the zoodles are evenly coated with the pesto. Gently fold in the halved cherry tomatoes. The residual heat from the zoodles will slightly warm the tomatoes without cooking them fully, preserving their fresh flavor and texture.
- Season with salt and pepper to taste. Transfer the zoodles to serving plates. If desired, top with freshly grated Parmesan cheese.
- If you've never made your own zoodles before, read our guide here.
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