Pesto Tossed Zucchini with Tomatoes AKA Pesto Zoodles! A light and healthy side dish or quick dinner- with a twist!

The next time you have an abundance of zucchini, I want you to try this light and fresh dish: Pesto Tossed Zucchini with Tomatoes AKA Pesto Zoodles! You don’t even need an expensive, table-top spiralizer and can pick up a hand-held one practically anywhere these days. I have both as well as a julienne peeler, which also can produce thin ribbons of zucchini, carrots,squash, etc. But I have all of these because I have made this MANY times in cooking shows, demonstrations, and most recently: for my Little Red Door Cancer Agency cooking class.

I had pesto tossed zucchini with tomatoes on my mind when I decided our ingredient focus would be zucchini this month at Little Red Door. It is unique and always a crowd pleaser. I literally made it 17 days in a row at the Indiana State Fair last year. So much so that I should have contacted one of the manufacturers of my favorite spiral cutting tools to let them know ????

Tools of choice

Zucchini is pretty basic. As long as you don’t overcook it into a mushy mess, you can treat it like a blank canvas and stuff it, saute it, shred it or in this case- spiralize it! When you spiralize it you don’t need to cook it. Just toss with a bit of olive oil, herbs or pesto or top with marinara. All of these options we experimented with in class.

In addition to the fun we had coming up with different ways to eat this healthy fruit (yep, zucchini is technically a fruit) we also learned a lot about the organization that donated our zucchini and tomatoes for class that day: Brandywine Creek Farms. They generously donated AND delivered a BOUNTY of fresh produce right to our door. We thank them for their kindness.

Please check out their website for more information HERE.

Learn more about this pesto tossed zucchini with tomatoes recipe HERE.

Have you ever had pesto tossed zucchini with tomatoes? Or tried zoodles?