Zucchini Noodles and Cherry Tomatoes
There's no better way to celebrate peak summer vegetables than with no-cook zucchini noodles and cherry tomatoes with pesto and mozzarella.
Servings: 4
Ingredients
- 1 pint cherry tomatoes halved
- 1 garlic clove grated
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt plus more for serving
- 1/4 teaspoon black pepper plus more for serving
- 4 medium zucchini
- 3 tablespoons basil pesto
- 1/4 cup torn basil leaves
- 3 ounces mozzarella torn into pieces
Instructions
- In a medium bowl, combine the tomatoes, garlic, olive oil, salt and pepper. Let stand for 10 minutes.
- Trim and spiralize the zucchini. Cut any long noodles, so they are about the length of spaghetti. Transfer to a large bowl and stir in the pesto. Add the tomatoes, basil and mozzarella. Season with salt and pepper before serving.
Nutrition
Calories: 185kcal | Carbohydrates: 12g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 460mg | Potassium: 795mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1209IU | Vitamin C: 63mg | Calcium: 158mg | Iron: 2mg