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5 from 1 vote

Zucchini Noodles with Roasted Tomatoes

This is the perfect way to use up that abundance of produce as summer winds down.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Mediterranean
Servings: 6 people
Author: Gaby Dalkin

Ingredients

  • 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

Instructions

  • 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.

Notes

Don't skip the cheese!

Nutrition

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