Some nights, I need something light, clean, and fast—especially after a weekend of takeout or a busy Monday that didn’t go as planned.

Enter: this Pesto Zoodle Bowl.

With crisp spiralized zucchini (“zoodles”), juicy cherry tomatoes, and a big scoop of vibrant pesto—it’s everything I love in a meal. Bright, fresh, satisfying, and ready in under 15 minutes. I usually top it with a little parmesan or grilled chicken if I need a protein boost.

It’s one of those meals that makes me feel refreshed, not stuffed—and totally back on track.

📝 Ingredients You’ll Need

• 2 medium zucchini, spiralized

• 1 cup cherry tomatoes, halved

• 2 tbsp olive oil

• ¼ cup pesto (store-bought or homemade)

• 2 tbsp grated parmesan (optional)

• Salt and pepper to taste

• Optional toppings: grilled chicken, pine nuts, fresh basil

👩‍🍳 How to Make It

1. Sauté the zoodles:
   Heat 1 tbsp olive oil in a large skillet over medium heat. Add zoodles and cook for 2–3 minutes, just until slightly softened. Don’t overcook—they should be tender but still have a bite.

2. Warm the tomatoes:
   Add cherry tomatoes to the skillet and cook for another 2–3 minutes until just warm and slightly softened.

3. Stir in the pesto:
   Remove from heat and toss in the pesto. Season with salt and pepper to taste.

4. Serve:
   Plate into bowls and top with parmesan, grilled chicken, or fresh basil if desired.

💡 Sarah’s Tips

• Want it cold? Skip sautéing and serve as a raw salad!

• Dairy-free version: Use a dairy-free pesto and skip the cheese.

• No spiralizer? You can find pre-spiralized zucchini in most grocery stores.

• Add crunch: Sprinkle with chopped nuts or seeds before serving.

🥗 Fresh, Fast, and Totally Guilt-Free

This is one of those “back-pocket” meals I rely on when I want to eat something that feels good and fuels me—without spending a ton of time in the kitchen.

Whether you’re eating low-carb, dairy-free, or just want a clean, refreshing dinner… this one’s a keeper.