Zucchini Noodles with Roasted Tomatoes
This is the perfect way to use up that abundance of produce as summer winds down.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Dinner
Cuisine: Mediterranean
Servings: 6 people
- 1 cup heirloom cherry tomatoes
- 4 tablespoons olive oil divided
- 4 large zucchini
- 1 yellow onion thinly sliced
- 4 cloves garlic roughly chopped
- kosher salt and freshly cracked black pepper to taste
- Shaved parmesan cheese to serve
Preheat the oven to 400 degrees F.
Distribute the cherry tomatoes evenly on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Transfer the baking sheet into the oven and roast for 10-15 minutes until the cherry tomatoes just start to burst. Remove the baking sheet and set aside.
Using a spiralizer, spiralize the zucchini into noodles.
Heat a large nonstick skillet over medium heat. When hot add 2 tablespoons of the olive oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Add the zucchini noodles to the onion and garlic mixture and sauté for 1-2 minutes. Remove from the heat, add the cherry tomatoes to the zucchini noodles and season with salt and pepper. Toss to combine.
Dust the top of the noodles with the shaved cheese and serve.
Calories: 120kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 14mg | Potassium: 430mg | Fiber: 2g | Sugar: 5g | Vitamin A: 383IU | Vitamin C: 31mg | Calcium: 32mg | Iron: 1mg