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Twirling Up a Paleo Delight: Zucchini Noodles with Pesto and Cherry Tomatoes

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Twirling Up a Paleo Delight: Zucchini Noodles with Pesto and Cherry Tomatoes

Hey there, foodie friends! Today, I’m bringing you a dish that’s as easy on the eyes as it is on the palette. It’s a bowlful of green goodness with a pop of red that’s sure to delight anyone looking for a tasty, guilt-free meal. Imagine thin ribbons of zucchini, twirled on your fork, bathed in a lush pesto sauce, and dotted with sweet cherry tomatoes. Yes, it’s as good as it sounds – and it’s super simple to whip up!

It’s a straightforward and delicious meal that brings the freshness of the garden right to your table. The zoodles are sautéed lightly in olive oil, the tomatoes are cooked just until they’re warm and releasing their juices, and everything is tossed with pesto for a rich and herby flavor profile. Don’t forget to top it off with some shaved Parmesan cheese for that perfect finishing touch.

Get ready to enjoy a plate of this summery, wholesome meal that’ll have you feeling like you’re dining in the heart of Italy – no passport required!


  • 2 zucchinis
  • 2 tablespoons of store-bought pesto (the recipe suggests Costco’s)
  • 1 tablespoon of olive oil
  • 1/2 cup of cherry tomatoes, cut in half
  • 1 tablespoon shaved Parmesan cheese
  • Salt and pepper to taste


  1. Create thin ribbons from the zucchinis using a spiral vegetable cutter.
  2. Heat up the olive oil in a skillet.
  3. Add tomatoes and cook for 1 minute.
  4. Stir in the pesto.
  5. Add the zucchini noodles, season with salt and pepper, and mix well.
  6. Cook for 2 minutes.
  7. Serve hot, garnished with shaved Parmesan cheese.

Enjoy this delicious and simple paleo-friendly meal that’s ready in minutes.