A Simple Summer Meal from the Garden
Zucchini is taking over the garden — I thank God for the a bountiful harvest ! When the summer produce is this fresh and abundant, it’s the perfect time to turn simple ingredients into something truly nourishing.
This week, I made one of our favorites: Zucchini Noodles with Vegan Pesto and Cherry Tomatoes. It’s light, flavorful, and comes together in under 15 minutes. Whether you serve it warm or cold, it’s a fresh summer dish your body will thank you for — and it’s a fun way to use up those giant zucchinis from the garden.
🥒 Ingredients
For the Zoodles:
- 1 large zucchini, spiralized
- 1 cup cherry tomatoes (I used a mix of red and yellow varieties)
- 2–3 tablespoons fresh vegan pesto (recipe below)
- Optional: Vegan Parmesan for topping (also below)
🔪 Directions
- Spiralize the zucchini into noodles using a spiralizer, julienne peeler, or mandoline.
- Heat a pan over medium heat and lightly sauté the zucchini noodles for 3–5 minutes until just tender. Don’t overcook — you want them al dente, not soggy.
- Stir in the fresh pesto and toss until the zoodles are well coated.
- Add cherry tomatoes and warm everything together for about 1 minute.
- Transfer to a serving dish and top with a generous sprinkle of vegan Parmesan.
- Serve immediately and enjoy every bite of that garden-fresh flavor!
🌿 Vegan Basil Pesto
This dairy-free pesto is creamy, flavorful, and perfect for pasta, veggies, or as a dip.
Ingredients:
- 2 packed cups fresh basil (de-stemmed)
- 2/3 cup pine nuts
- 1/3 cup nutritional yeast
- 1/4 cup water
- 4 cloves garlic
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp parsley (optional)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions:
Blend all ingredients in a food processor or high-speed blender until smooth. Adjust seasoning to taste. Store any leftovers in a jar in the fridge for up to a week.
🧀 Vegan Parmesan Cheese
Adds the perfect savory, cheesy finish — without the dairy.
Ingredients:
- 1 cup roasted cashews
- 4 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- Large pinch of salt
Instructions:
Pulse all ingredients in a food processor until it reaches a fine, crumbly texture. Store in an airtight container in the fridge.
💚 Why I Love This Recipe
This dish is not only beautiful and satisfying, it’s:
- Gut-friendly
- Gluten-free
- Dairy-free
- Quick to make
- Packed with fresh herbs, antioxidants, and fiber
It’s a win for your body and your taste buds — and it’s an easy way to get your family excited about veggies!
📖 “The earth yields its produce; God, our God, blesses us.” – Psalm 67:6
💬 Have you made zoodles before? Share your favorite summer veggie recipes in the comments!
📸 Want to see how it looks? Check out my video and photos over on Instagram or facebook.
💬 What’s your favorite way to use up all that summer zucchini before it takes over your kitchen?
Would you enjoy these zoodles warm or straight from the bowl like a fresh summer salad? 😄
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