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 this easy zucchini noodles recipe is easy to make! vegetarian or vegan + gluten free
Got zucchini? 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 they are, there’s a few things to keep in mind when cooking and prepping zucchini noodles.
How to Prepare Zucchini Noodles:
- To make zucchini noodles I used a julienne peeler before I got 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! 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:
- 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 recipe. I thought their flavor overpowered the zoodles and tomatoes when I used 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 zoodles turn to mush. But it will keep fresh in the fridge for up to three days.
- I created this zoodles 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
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
Ingredients
- 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
Instructions
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.
Recipe Notes
To make zoodles I've used a julienne peeler and a spiralizer. I love having both in my kitchen for their versatility.
Haley says
January 16, 2019 at 6:31 amThis has to be amazing with some chicken on the side.
Sarah @ Making Thyme for Health says
August 15, 2018 at 3:27 pmYou’ve got me craving this so bad right now! I’m going on week 4 of eating takeout and my body is yearning for a home cooked meal made with fresh, local veggies. Hopefully I can still find some zucchini and tomatoes once I finally get my kitchen set up because I really want to make this!
Kelly Mulcair says
August 12, 2018 at 10:32 amHi Traci! We just got back from holidays to an overflowing sungold tomato tree (they are so good, I devour half of them in the garden before making it back into the house for rinsing, hah) your recipe looks absolutely delicious — garlic, lemon and copious cracks of pepper – I’m all star eyes over here. I don’t have a spiralizer but find the julienne peeler works well in small batches (maybe I don’t know what I’m missing though ;-) ).
Traci says
August 13, 2018 at 8:01 amHooray for holiday, Kelly! Welcome baaack. I hope your trip was restorative. Indeed, the sungolds are over the top! And you have an overflowing tomato plant? I’d love to take a few off your hands! The long awaited taste of summer… we’re still waiting on heirlooms – I can hardly wait! A julienne peeler works too, with a little more effort. I hope you enjoy the recipe, Kelly! xo
[email protected] says
August 6, 2018 at 1:53 pmI wish I could pluck that final photo from the screen and have it tonight for dinner! So bright and healthy! I love it, Traci!
Traci says
August 13, 2018 at 7:58 amThaaank you Annie!
Asha Shiva says
August 5, 2018 at 9:46 pmI have never made zoodles before Traci and I kept wanting to buy the machine, I need to. You’ve done such a fabulous job and it’s such and amazing and delicious dish.
Simply amazing.
Traci says
August 13, 2018 at 7:55 amThank you Ash! It’s so simple to use and makes killer curly fries! I bet your kiddos would love it!
Geraldine | Green Valley Kitchen says
August 5, 2018 at 5:38 pmI have lots of zucchini coming in so I think I need to try this. I’ve never tried zoodles before – I think I’ve been kind of afraid they would just turn to mush when I cooked them – so all these tips on how to cook them are super helpful. Will give it a go next weekend! I’ve got plenty of cherry tomatoes too so I’m all set for this one.
Traci says
August 13, 2018 at 7:54 amYou know, that’s why I avoided zoodles for so long. But then I went to a cooking demo and it just looked so easy, I had to give it a go! I just have to pay close attention to making sure I have everything prepped and ready before I start.
Hooray for zucchini! And with your zucchini, those homegrown tomatoes sound perfect! I hope you enjoy this one, Geraldine!
Jean says
August 4, 2018 at 3:22 pmZoodles are definitely a fun way to enjoy zucchini. I’m all about roasted cherry tomatoes, too! Love putting them in my quiches with corn and basil. Trying to savor the summer as much as possible right now!
Traci says
August 13, 2018 at 7:50 amMmmm in a quiche with corn and basil?! Delicious, Jean! Savoring summer… ahhhh. Isn’t that so true! But I need another vacation, ha!
Liz @ Floating Kitchen says
August 4, 2018 at 7:22 amZucchini can certainly be a problem this time of year. Lol. It gets out of hand quickly! Zoodles and zucchini bread are a favorite way for me to use them up. Love this dish with those bursting tomatoes, too. So summery and fresh!
Traci says
August 13, 2018 at 7:49 amHahaa! I hear you, Liz! Zucchini bread is a favorite here too – I’ve yet to blog about it :o !
Mary Ann | The Beach House Kitchen says
August 3, 2018 at 6:04 pmSuch an easy, fresh summer dish Traci! I love zoodles and make them quite often with my julienne peeler. Love the addition of the roasted tomatoes and cannellini beans. Light yet hearty!
Traci says
August 13, 2018 at 7:48 amThank you Mary Ann! Indeed, simple and hearty. I can’t get Rob on the zoodle train and he’s not a zucchini fan generally, so I have hide it in things. But I’m a fan, so the zoodling continues!