This is one of the easiest and yummiest dinners ever!
Roasted cherry tomatoes, fresh mozzarella, black olives and zucchini noodles all tossed with Basil Pesto. That’s it!
A little chopping, 10 minutes of roasting, and a delicious dinner is served!
Of note… the recipe says 25 minutes but I usually roast the tomatoes while I make the pesto and zoodles so it’s more like 15 minutes!
Zoodles or Zucchini noodles are super easy to make using a spiralizer. We’ve used the Paderno, Amazon affiliate link, for several years now.
Alternatively, you could purchase them pre-spiralized at any number of store.
One question I am often asked is if I cook the zucchini noodles or eat them raw. In this recipe, I prefer to toss the raw noodles with the pesto.
If you decide to saute the zucchini noodles, heat a touch of olive oil in a pan and only saute them for about 5 minutes or until they are tender crisp.
The only “cooking” involved is roasting tomatoes for 10 minutes. This really brings out the flavor of the tomatoes and brings an element of warmth to the dish.
For the basil pesto, our favorite simple recipe is below (as well as a link to our favorite vegan pesto) or you can use a store bought one.
The basil pesto recipe shown here is made with 8 ingredients: fresh basil, freshly grated Parmigiano Reggiano, extra virgin olive oil, raw unsalted almonds, garlic cloves, rice wine vinegar, salt and pepper.
This dish comes together and is delish! It tastes great all year round but it’s especially delicious in the Summer when the produce is so fresh.
Hope you enjoy it as much as I do!
For more of our favorite zucchini recipes click here.
Scroll down for recipe and leave a comment if you try.