Blistered Cherry Tomatoes with Pesto Zucchini Noodles

If you’ve never tried zucchini noodles before (also known as “zoodles”), then this is the perfect time to try it. If you’ve already discovered the beauty of low-carb zucchini noodles and how they make such a wonderful substitution for typical wheat pasta, then you’re definitely going to be in for a fantastic treat!

OMG, this is so yummy! By far my favorite zucchini noodle recipe of all-time.

Total Time

30 mins

Prep: 10 mins

Cook: 20 mins




157 cals

I’ve always loved eating noodles – it doesn’t really matter what form or color they come in, just as long as they are long and thin and are accompanied with a tasty sauce. So naturally when I discovered that zucchini noodles could easily take the place of normal noodles, without altering the feel of dish, I was completely fascinated and started experimenting with different ways to use them.

Today’s recipe is an extremely healthy one that takes just 30 minutes from scratch – with the highlight of the dish being the gluten-free, low-carb zucchini noodles tossed with a vibrant and tasty homemade pesto sauce made with fresh basil, almonds, garlic, parmesan cheese, olive oil and water. Serve the pesto zucchini noodles with blistered cherry tomatoes that have been sautéed in the pan until the skin is burst, garnish with chopped fresh parsley and crumbled feta cheese, and you’re good to go!

zucchini noodle ingredients
cherry tomatoes


  • 4 large zucchini, julienned into noodles
  • 2 cups of fresh basil leaves
  • ¼ cup of almonds, chopped
  • 4 garlic cloves, minced
  • ½ cup of olive oil
  • ¼ cup of water
  • ¼ cup grated parmesan cheese
  • salt and pepper to taste
  • 4 cups of cherry tomatoes (a mix of yellow, orange and red)
  • Chopped fresh parsley, for garnish
  • Crumbled feta cheese, for garnish


  1. In a large saucepan over medium heat, sauté cherry tomatoes in a little oil until the skin is blistered and burst.
  2. While tomatoes are cooking, combine fresh basil leaves, chopped almonds, minced garlic, olive oil, water and grated parmesan cheese in the bowl of your food processor or blender.
  3. Blend ingredients together until you get a thick paste.
  4. Add salt and pepper to taste.
  5. When tomatoes are done, remove from pan and reserve.
  6. Add raw zucchini noodles to pan and sauté in a little oil then pour pesto sauce over the zucchini noodles, and mix well to combine.
  7. Add blistered cherry tomatoes on top, then garnish with chopped fresh parsley and crumbled feta cheese



157 cals


13.3 g


4 g


7.6 g


5 g


2.5 g

Calcium 86 mg
Potassium 531.6 mg
Vitamin A 69.2 µg
Vitamin C 33.4 mg
Folic Acid (B9) 47.7 µg
low carbtomatoeszucchini
Felicia Lim
Felicia Lim is a Singaporean girl who moved halfway across the globe to Buenos Aires, Argentina for love. Her interest for healthy cooking began after her boyfriend was diagnosed with Celiac Disease and several food allergies, and intensified after her mum was diagnosed with Type II diabetes. Felicia strongly believes that food is our medicine and that we are what we eat, so she only cooks with whole foods and unprocessed ingredients to create dishes that still taste delicious but have the added bonus of being nutritious.

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