Zucchini Noodles (Zoodles) with Roasted Cherry Tomatoes: a quick to pull together zucchini noodles recipe, packed with late summer veggies. A healthy pasta alternative when zucchini is in season, this easy zucchini noodles recipe is easy to make! This recipe is vegetarian, easily vegan and is gluten free.
A quintessential summer veggie, I make the most of when in season.
Have you given a zucchini noodles recipe a go? AKA zoodles, zucchini noodles make creating a flavorful, veggie focused meal a snap and enjoyed seasonally, they’re a perfect partner for fresh and saucy roasted cherry tomatoes.
But as simple as zoodles are, there’s a few things to keep in mind when cooking and prepping a zucchini noodles recipe.
How to Prepare Zucchini Noodles
- Spiralize the zucchini noodles using a julienne peeler or a Spiralizer. They both work well although the Spiralizer is quicker and easier. I love having both in my kitchen for their versatility.
- I use the smallest blade on the spiralizer to make zucchini noodles.
- Keep the skin on the zucchini! It’s a rich source of antioxidants we don’t want to lose.
- No need to salt prior to cooking. Simply julienne or spiralize the zucchini and they’re ready to use in a recipe.
- Look for firm zucchini, and be sure to turn them into zoodles within a few days of purchase else they tend to get soft setting in the refrigerator.
How to Cook Zucchini Noodles
When learning how to cook zucchini noodles, I made a lot of mistakes. While they are easy and simple enough to cook, there’s a few key points to keep in mind.
- For this recipe, we’re cooking zucchini noodles in medium-hot oil. While in the pan, keep the noodles moving, gently turning and tossing before adding the remainder of the ingredients.
- Zucchini noodles cook fast – about five to six minutes, so keep an eye on the timer.
- Test for texture. We’re going for still slightly crunchy noodles, yet warmed through when they’re done. Cook too long and they turn to mush.
- Don’t walk away from the pan!
A Few Zucchini Noodles Recipe Notes
- This recipe comes together fast. Have all your ingredients prepped and ready prior to turning on the stove and heating the oil. This will help ensure the zoodles are not over-cooked. I typically roast the tomatoes and peppers first, and remove them from the oven before I turn on the stove to cook the zucchini noodles.
- Leftover Beans: I only include 1/2 a can of beans in this zucchini noodle recipe. Their flavor overpowers the zoodles and tomatoes when using a whole can. If you like, use the entire can or freeze the remaining beans. I typically toss leftovers in with hummus.
- Freezer Friendly? Not this recipe! The zucchini noodles turn to mush. But it will keep fresh in the fridge for up to three days.
- I created this zucchini pasta recipe with a smaller yield than most of my recipes simply because it doesn’t freeze well. Feel free to double it for a larger yield.
More Zucchini Noodle Recipes to Love
- Zucchini Corn and Pesto Flatbread – from Kitchen Confidant
- Five Ingredient Zucchini Noodles – from Foolproof Living
- Zucchini Noodles with Simple Basil Pesto – from Well and Full
- Zucchini Marinara with Lentils – from The Full Helping
Zucchini Noodles (Zoodles) with Roasted Cherry Tomatoes
- 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.