Zucchini noodles with avocado pesto and cherry tomatoes

Zucchini noodles with avocado pesto and cherry tomatoes create a fresh, generous plate that comes together in less than half an hour. Long ribbons of lightly cooked zucchini provide the body, while creamy, herby pesto brings richness without a heavy sauce. Small tomatoes add sweetness, acidity and enough colour to make the dish inviting.

The combination is particularly useful when the summer vegetable harvest is abundant. Zucchini grows readily in Australian backyards, and surplus fruit is often more welcome in a salad than on the compost heap. The meal also suits the country’s relaxed approach to everyday dining: serve it as a light lunch, add prawns for dinner, or place bowls alongside grilled food at a casual barbecue.

Success comes from treating each component separately. Keep the zucchini crisp, pulse the pesto only until it is creamy, and add the tomatoes at the right moment so they soften without collapsing.

Element	Direct approach	Alternative	Best result
Zucchini shape	Spiralizer strands	Hand-cut ribbons	Spiralizer for delicate noodles; ribbons for a more substantial bite
Pesto texture	Roughly blended	Completely smooth	A little texture keeps the avocado and herbs visible
Tomatoes	Raw or simply halved	Briefly warmed	Raw for freshness; warmed for softer flesh and deeper flavour

A fresh meal for the Australian season

From December through February, warm evenings call for something cool and lively, and zucchini is often at its most productive. Southern Australian growers may harvest it through summer and autumn, while Queensland and northern New South Wales can produce crops for much of the year. That reliable supply makes this an easy dish to repeat rather than a one-off plate.

It also fits the Australian habit of gathering around a relaxed meal without making the cooking unnecessarily complicated. The zucchini can be served warm in deep bowls, while the pesto and tomatoes remain at room temperature for a refreshing contrast. For a shared table, set out the components separately and let everyone add the amount of pesto they want.

Gather the ingredients with care

For four servings as a main, use about 600 g of zucchini, roughly four medium vegetables, along with 250 g of cherry tomatoes, one large ripe avocado, 30 g of fresh basil, one small garlic clove, two tablespoons of lemon juice, two tablespoons of extra-virgin olive oil and 40 g of finely grated Parmesan-style cheese. Add sea salt and plenty of freshly cracked black pepper to taste.

Choose small or medium zucchini with firm flesh and glossy skin. Very large specimens can contain more water and seeds, while soft or bruised vegetables will not spiralize cleanly. Select an avocado that yields slightly to gentle pressure but is not mushy. Cherry tomatoes should have smooth skins and feel heavy for their size.

A local greengrocer is a good place to begin, especially if you are near Melbourne’s Queen Victoria Market or one of Sydney’s growers’ markets. Australian recipes benefit from simple metric measurements, so weigh the zucchini and tomatoes when possible and use tablespoons for the dressing. For a dairy-free version, omit the cheese and add a tablespoon of nutritional yeast to the pesto.

Shape the zucchini for a better bite

Trim both ends of the zucchini, stand it upright in a spiralizer and cut until only a short core remains. Lift the strands away with your fingers, rinse them briefly and spin them dry in a clean tea towel. A medium-blade spiralizer usually gives the best balance, producing noodles that are substantial enough to hold pesto without becoming heavy.

If you do not own a spiralizer, use a vegetable peeler to create wide ribbons, or stack two zucchini and cut them into thin strips. Aim for pieces about three to four millimetres wide. The finished texture will be firmer and more like flat pasta, which works especially well when the dish includes chickpeas, chicken or grilled prawns.

Avoid salting the cut zucchini in advance, as it can draw out too much moisture. Just before cooking, toss the strands with a little olive oil and lemon juice. This seasons them lightly and helps the cut surfaces begin to caramelise in the pan.

Blend a vivid avocado pesto

Put the avocado flesh, basil, garlic, lemon juice, Parmesan-style cheese, salt and pepper into a food processor. Blend until the mixture is roughly chopped and creamy, then add the olive oil while the motor is running. Stop once it looks glossy and spoonable; a perfectly smooth purée can make the finished dish feel heavy.

For a thinner pesto, loosen it with a tablespoon of water. For a richer version, add another tablespoon of olive oil or a small handful of toasted pine nuts. Taste before serving and sharpen it with extra lemon if the avocado has muted the flavour. A spoonful of basil pesto or parsley also works when basil is unavailable.

The pesto can be prepared ahead for a gathering. Refrigerate it in a sealed container for up to four hours and press cling film directly against the surface to reduce browning. Stir it again before use, and add a squeeze of lemon if the colour has dulled.

Cook the noodles and bring it together

Heat a large frying pan over medium-high heat and add a tablespoon of olive oil. Once the oil is shimmering, add the zucchini in a single layer. Cook for two to three minutes, tossing carefully, until the strands are just tender and lightly coloured in places. If the pan becomes crowded, cook the zucchini in two batches.

For the quickest version, halve the cherry tomatoes and add them to the pan for the final minute so their cut sides soften while the skins hold their shape. Alternatively, leave the tomatoes raw and halve them just before serving. Warm tomatoes release more juice, so add them only after the zucchini has started to cook.

Take the pan off the heat before adding the pesto. Spoon it over the warm zucchini and fold gently until every strand is coated. Add most of the tomatoes, then taste for seasoning. A splash of lemon juice or a small amount of water will loosen the sauce if the zucchini has absorbed more oil than expected.

For a heartier meal, top the noodles with grilled prawns, sliced chicken, crisp chickpeas or a spoonful of hummus. These additions turn the salad-like plate into a satisfying dinner without changing its fresh character.

Serve it fresh and make it a regular

Spoon the noodles into wide bowls, swirl them with a pair of tongs and finish with the remaining tomatoes. Add a few small basil leaves, a grating of Parmesan-style cheese, cracked pepper and a drizzle of olive oil. Serve immediately while the zucchini is still warm and the pesto has just settled into the strands.

For meal preparation, cook the zucchini and store the pesto and tomatoes separately in the refrigerator. Assemble everything shortly before eating, as the zucchini loses its sheen if it sits covered in dressing. Refrigerate leftovers promptly, particularly during hot Australian weather, and use them within a day.

Pick up a couple of zucchini at your local greengrocer, choose a ripe avocado and bring home a punnet of cherry tomatoes. Then make this bright, creamy meal for dinner tonight and keep the extra portions for quick lunches through the week.