Skip to Content

Raw Zucchini Noodles with Pesto, White Beans, and Tomatoes

Sharing is caring!

Raw Zucchini Pasta with Pesto

Raw Zucchini Noodles with Pesto, White Beans, and Tomatoes

Jessica Braider
Scramble recipe tester Kathryn Howell Dalton said that her 4-year-old son “is a pretty good veggie eater but the man just does not care for zucchini. Knowing this, I didn't load his plate tonight. Two seconds into dinner, though, it was gone! I asked for his feedback and he just mumbled, 'So good. I need some more.'"
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 6 servings


  • 2 - 3 cups zucchini (6 total)
  • 15 oz. canned white beans drained and rinsed
  • 1/2 cup pesto sauce
  • 1/2 cup pitted kalamata olives chopped
  • 1 cup cherry tomatoes quartered (about 1/2 pint)
  • 2 Tbsp. pine nuts toasted, if desired


  • Using a spiral vegetable slicer, a food processor, a mandolin or the longest hole on the side of a box grater, shred the zucchini lengthwise into long thin strips. If using a spiral vegetable slicer, run a knife a couple of times across the long strips of zucchini so they are easier to eat. (If you did not use a spiral vegetable slicer and the zucchini seems a little moist, transfer it to a colander, sprinkle it with ¼-1/2 tsp. salt, and let the zucchini drain for 15 – 20 minutes, gently pressing the liquid out occasionally.)
  • Transfer the zucchini noodles to a serving bowl, add the beans and pesto, and toss it thoroughly.
  • Sprinkle the olives, tomatoes and pine nuts on top, and serve it immediately.


Do Ahead or Delegate: Shred the zucchini and drain it if necessary, chop the olives, quarter the tomatoes, toast the pine nuts if desired, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Top the zucchini noodles with freshly grated Parmesan cheese and freshly ground black pepper.
To make your own pesto, combine 2 cups tightly packed fresh basil leaves (or use combination of basil, parsley and mint), 2 chopped garlic cloves, 2 Tbsp. pine nuts, 1/2 cup olive oil, 1/2 cup grated Parmesan cheese, 1/2 tsp. salt, 1/4 tsp. pepper and the juice of 1/2 lemon in a food processor or blender and blend until coarsely chopped or smooth, depending on your preference.
Nutritional Information Per Serving (% based upon daily values): Calories 252, Total Fat: 18g, 27%; Saturated Fat: 2g, 9.5%; Cholesterol: 2mg, 0.5%; Sodium: 530mg, 22%; Total Carbohydrate: 20g, 6.5%; Dietary Fiber: 5g, 19%; Sugar: 5g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Gluten-Free, Kid-Friendly, Kosher, Main Dish, No-Cook, Summer, Vegetarian
Tried this recipe?Let us know how it was!
Recipe Rating

    Your Cart
    Your cart is emptyReturn to Shop