Zoodles (Zucchini Noodles) – This raw 5-Ingredient zoodles is a healthy zucchini noodles recipe you’ll make all through the warm months. It’s fresh, fast, and furiously flavorful.



Summertime Recipes

It’s that time of year when we all internally decide we only want to cook outdoors… Or not cook at all.

Obviously, I can’t condone not cooking. Especially if that means living off take-out for the rest of the season. However, I fully understand the desire to spend more time in the gorgeous warm weather and spend less time over a hot stove.

Preparing your own meals not only satisfies a deeply rooted ancestral urge we all share. (Or at least most of us share.) It also provides a creative outlet and offers complete quality control. You should definitely do it.

However, I have a solution to the not cooking scenario…

Raw Zucchini Noodles

How about incorporating a few RAW meals into your weekly menu? Raw foods provide all sorts of healthy vitamins and minerals to your diet, cut down on prep time, and eliminate cooking altogether. If only for a night or two.

One popular raw dish you should give a try is “zoodles”… Also known as a zucchini noodles recipe.

By shredding zucchini with a spiralizer, you can create long raw noodle strands.

Spiralizers are inexpensive, and a fun kitchen tool to have on hand. We’ve used ours to make apple noodles for fruit salad, raw beet and sweet potato salads, and even cut potatoes for curly matchstick fries.

Once your zoodles are spiralized, you can simply toss them with other fresh ingredients for a quick light meal.

Summer Night Dinner

Today I’m sharing 5-Ingredient Zoodles with Cherry Tomatoes and Capers, a fast and healthy go-to zucchini noodles recipe you can make in moments!

I tossed these zucchini noodles with sun-dried tomato pesto until well coated. Then I mixed in sweet cherry tomatoes, briny capers, and a handful of freshly shaved parmesan cheese.

This 5-ingredient recipe offers a sweet and salty combination that is extremely satisfying…

Especially on nights, you don’t feel like cooking.

Zucchini Noodles Ingredients

Zucchini

Sun-Dried Tomato Pesto or Homemade Red Pepper Pesto

Cherry Tomatoes or Grape Tomatoes

Drained Capers

Shaved Parmesan Cheese

How to Make Zoodles

Grab your spiralizer and your zucchinis. Cut off the ends of the zucchini and then spiralize them into long strands. Put them in a large bowl and set aside. Take your cherry or grape tomatoes and cut them in half. Put them to the side in a separate bowl. Mix the pesto in with the zoodles and make sure that it is well mixed and all the zoodles have a good coating of the pesto. Top the pesto zoodles with the tomatoes and capers. Add a sprinkling of parmesan cheese. Serve it up!

Get The Full (Printable) Recipe Below For How To Make Zoodles (Zucchini Noodles).

Frequently Asked Questions

How long does it last in the fridge?

This recipe can last in the fridge for 3-4 days. One thing to be careful of is the excess water that you might find in your air-tight container. The zucchini will release it’s moisture over time, so you may need to pour off the excess liquid when you eat the leftovers.

Why are my vegetable noodles soggy?

There are a few reasons why zoodles become soggy. The water content in the zucchini could be a factor. If your zoodles seem very moist, try using a paper towel to squeeze out some of the noodles before adding the pesto or any other ingredients.

You also have to be cautious about which kind of pesto that you use, because if it has higher water content, then that is going to turn the pesto from a thick sauce to a watery sauce.

Other Vegetable Recipes

Print Recipe 5 from 4 votes Leave a Review » Zoodles (Zucchini Noodles) with Tomatoes and Capers Fresh RAW 5-ingredient Zoodles with Capers and Cherry Tomatoes! This healthy zucchini noodles recipe is loaded with flavor and so easy to make. Servings: 4 Ingredients 4 zucchini average sized

1/3 cup sun dried tomato pesto or homemade red pepper pesto

1 pint cherry tomatoes or grape tomatoes

2 ounces capers drained

1/2 cup shaved Parmesan cheese Instructions Trim the ends of the zucchini and cut into noodles with a spiralizer . Place the "zoodles" in a large bowl. Cut the cherry tomatoes in half.

Add 1/3 cup pesto to the zoodles and mix to coat. Then top with the tomatoes and capers. Lightly toss, and serve with a sprinkling of Parmesan cheese. Nutrition Serving: 1 g , Calories: 140 kcal , Carbohydrates: 15 g , Protein: 9 g , Fat: 6 g , Saturated Fat: 3 g , Cholesterol: 10 mg , Sodium: 811 mg , Potassium: 781 mg , Fiber: 4 g , Sugar: 10 g , Vitamin A: 1220 IU , Vitamin C: 63.4 mg , Calcium: 218 mg , Iron: 2.1 mg Author: Sommer Collier Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

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