Once you have a big pile of zucchini noodles (I use one medium to small zucchini per person), saute them for about 90 seconds in a little olive oil. You want them just a little tender, but still sturdy enough to stand up to the pesto we are going to toss them with. And while you can definitely buy pesto pre-made, if you have a crop of basil growing outside, making your own takes just a few minutes in your handy food processor – here’s a link to one of my favorite versions, and if you are being fully Whole 30 compliant, here’s an alternate without the cheese. Drop a dollop of pesto on to your pile of zucchini noodles, add a generous handful of halved cherry tomatoes, and gently toss.
- 2 medium zucchini
- 1 talblespoon olive oil
- ¼ cup pesto (or more or less to taste)
- 1 cup cherry tomatoes, cut in half
- Cut the zucchini into noodles, either by slicing long ways into thin strips and then cutting the strips into noodles, or (even better!) by putting the squash through a zoodler.
- Heat the oil over medium high heat in a skillet. Add zoodles and saute for about a minute until just tender. Remove to a large bowl.
- Add pesto and gently toss with tongs. Add tomatoes and toss again.