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Overhead shot of Zucchini Noodles (Zoodles) with Roasted Cherry Tomatoes recipe.

Zucchini Noodles with Roasted Cherry Tomatoes Recipe

Zucchini Noodles (Zoodles) with Roasted Cherry Tomatoes recipe: quick to pull together and packed with late summer veggies. A healthy pasta alternative when zucchini is in season! vegetarian or vegan + gluten free
Course Dinner, Lunch
Cuisine American, Mediterranean
Keyword Vegetarian, Zoodles, Zucchini Noodles Recipe, Zucchini Pasta Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 - 3 Servings
Calories 445kcal
Author Traci York | Vanilla And Bean


  • 3 Tbs Extra Virgin Olive Oil divided
  • 1 Pint (435g) Cherry Tomatoes
  • 1 C (125g) Red Bell Pepper large dice, about one medium pepper
  • 1/2 tsp Fine Sea Salt divided
  • 1/2 Tbs Fresh Garlic microplaned or minced, about two cloves
  • 1 lb (453g) Zucchini Spiralized cut into manageable lengths, about two medium firm zucchini
  • 1/4 C (30g) Shallot diced small
  • 1 C (160g) Cooked Cannellini Beans rinsed and drained, freeze any leftovers
  • 2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes
  • 1/2 Small Lemon
  • 3 Tbs (23g) Crumbled Goat or Feta Cheese (optional)
  • Fresh Basil


  • Line a sheet pan with parchment paper. Set aside. Set an oven rack at the top position and preheat oven to 425F (218C). Toss tomatoes and peppers with 1 Tbs of oil and sprinkle with 1/4 tsp sea salt. Roast tomatoes and pepper in a preheated oven for 15 minutes. The tomatoes will burst and the tomatoes and pepper will have some charring when done. Set aside. 
  • In a large skillet, add the remaining olive oil and heat on medium until the oil shimmers. Turn the heat to medium -low and add the garlic, pushing it around in the pan for about 30 seconds, until fragrant. It burns easily, so keep an eye on it. Add the spiralized zucchini noodles and shallot to the pan. Using tongs, gently toss and cook the noodles on medium-low heat for about three minutes (keep those noodles movin!). They'll begin to warm through. Working quickly, to the pan, add the beans, roasted peppers and tomatoes and all their juices. Gently toss to incorporate and heat all the ingredients through - being careful here as the beans break easily.  Season with oregano, pepper flakes, 1/4 tsp salt and squeeze of lemon. Toss/stir. Give the noodles a quick taste to see if the texture is right for you and to make sure the beans are warm. If so, remove from heat after a total of about five to six minutes from when the zoodles hit the pan. This recipe cooks fast. We're going for al dente' zucchini noodles (they should still be slightly crunchy, not mushy). 
  • Add a few grinds of fresh pepper. Taste for seasoning adjustment, then spoon into bowls and garnish with torn basil and cheese if using. 
  • Store leftovers in a covered container in the refrigerator. Gently reheat on stovetop. This recipe does not freeze well. 


To make zoodles I've used a julienne peeler and a spiralizer. I love having both in my kitchen for their versatility. 



Calories: 445kcal | Carbohydrates: 44g | Protein: 16g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 907mg | Potassium: 1401mg | Fiber: 12g | Sugar: 18g | Vitamin A: 4235IU | Vitamin C: 207mg | Calcium: 184mg | Iron: 6.1mg