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Fresh Grilled Zucchini Noodles Recipe Easy Homemade Pesto and Cherry Tomatoes

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A light and flavorful summer dish featuring smoky grilled zucchini noodles tossed with homemade pesto and roasted cherry tomatoes. Quick to prepare and perfect for warm evenings.

Ingredients

Scale
  • 4 medium zucchinis, spiralized into noodles
  • 1 pint cherry tomatoes, halved
  • 3 tablespoons olive oil, plus extra for grilling
  • 2 cups packed fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, peeled
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

  1. Wash and dry the zucchinis thoroughly. Using a spiralizer, create noodles and place them in a colander. Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture.
  2. Toast pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring often until golden and fragrant.
  3. In a food processor, combine basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, lemon juice, and 3 tablespoons olive oil. Pulse until smooth but still a little textured. Season with salt and pepper to taste. Add more olive oil or water if pesto is too thick.
  4. Preheat grill or grill pan to medium-high heat. Brush grates or pan with olive oil to prevent sticking.
  5. Toss halved cherry tomatoes with a drizzle of olive oil, salt, and pepper. Place cut side down on the grill and cook for 2-3 minutes until lightly charred and softened. Remove and set aside.
  6. Gently toss zucchini noodles with a bit of olive oil. Place on the grill in small bundles or use a grill basket. Grill for about 2 minutes per side to get grill marks and slight smoky flavor without overcooking. Noodles should remain slightly firm.
  7. Transfer grilled zucchini noodles to a large bowl. Add grilled cherry tomatoes and toss gently with homemade pesto. Adjust seasoning with salt and pepper if needed. Serve immediately.

Notes

Salt zucchini noodles and let them sit to draw out moisture before grilling to prevent sogginess. Pat dry if they release too much water while grilling. Toast pine nuts lightly for best flavor. Use a grill basket or skewers to keep noodles from falling through grill grates. Serve immediately for best texture and freshness. Store pesto separately from noodles if saving leftovers.

Nutrition

Keywords: zucchini noodles, grilled zucchini, homemade pesto, cherry tomatoes, summer recipe, low-carb, gluten-free, vegetarian

Find it online: https://goldensimmer.com/fresh-grilled-zucchini-noodles-recipe-easy-homemade-pesto-and-cherry-tomatoes/