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Recipe: Zucchini “Zoodles” with Sun-Dried Tomato Pesto

Chef Nina Curtis Nutrition & Recipes, Show on Corporate Home

With the heat still on and time to head back to school, meals need to be quick, hassle-free and not create too much heat in the kitchen. Zucchini ‘Zoodles’ with Sun-Dried Tomato Pesto is just what the chef ordered, and the entire family will enjoy it!

Zucchini “Zoodles” with Sun-Dried Tomato Pesto

Yield: 4 Servings

Sun-Dried Tomato Pesto

  • ½ cup sun-dried tomatoes (1 ½ ounces) soaked in ¼ cup purified water for 2-3 hours.
  • ½ Roma tomato, seeded and chopped
  • 2 tablespoons pine nuts
  • 1 ½ tablespoons red onion
  • 1 date, pitted
  • 2 fresh basil leaves, chiffonade
  • ¼ teaspoon Himalayan crystal salt
  • 1/8 teaspoon dried oregano
  • ½ teaspoon crushed garlic

Place all the ingredients in a food processor fitted with the “S” blade and process, leaving the mixture a little bit chunky if needed. Add a few drops of the reserved tomato-soaking water to create a desired texture. Stored in a sealed container in the refrigerator, sun-dried tomato pesto sauce will keep for up to four days.


  • 1 large size zucchini squash peeled and cut into thirds

Transform the zucchini squash into noodles using a vegetable peeler or spiral slicer. Toss the zucchini squash noodles with enough sun-dried tomato pesto to coat well and serve immediately. Serve with extra pesto on the side.



Serve on a bed of steamed baby broccoli, topped with sautéed shiitake mushrooms. Garnish with roasted Brussels sprouts and cherry tomatoes.

A Votre Santé!

About the author: Chef Nina Curtis is the director and executive chef at Adventist Health’s Vitaliz Café in Roseville, California. Follow her @botanicalchef on social media.

Zoodles with pesto