Zucchini noodles with pesto, tomatoes and mozzarella
Zucchini noodles warmed just until tender and tossed with pesto, blistered cherry tomatoes and fresh mozzarella, a light, fresh dinner in 15 minutes.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $6.03 a serving
- 380 calories
- Vegetarian
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 2 servings.
- 2 packages zucchini noodles, two 12-oz packages
- 1 cup cherry tomatoes
- 1 clove garlic, minced
- 3 tbsp basil pesto
- 4 oz fresh mozzarella, torn
From your pantry
- 1 tbsp olive oil
- ¼ tsp salt
- 1 pinch red pepper flakes (optional)
Each serving has about 380 calories, 16 g protein, 16 g carbs and 28 g fat, and costs about $6.03 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
Spread the zucchini noodles on a clean kitchen towel and them dry.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Zucchini is mostly water. Drying it first keeps the sauce from turning soupy.Heat the oil in a large over medium-high. Add the tomatoes and cook 3 minutes, until they blister and start to burst.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 3 min
Add the garlic for 30 seconds, then the zucchini noodles and salt, and 2 to 3 minutes, just until warm and barely tender.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 2 min 30 sec
Dolly’s tip: Stop while they still have a little bite. Overcooked zucchini noodles go limp and watery.Take the pan off the heat and with the pesto.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Top with torn mozzarella and pepper flakes and serve right away.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
