This zucchini noodles recipe with roasted tomatoes is bright, healthy, and easy to prepare. Zoodles are a great way to increase vegetable intake at dinner; if you prefer more substance, blend them with traditional spaghetti for a satisfying balance. The pasta adds texture and a bit of protein, while the zucchini keeps the dish light. Roasted cherry tomatoes deepen the flavor, making this an approachable meatless meal the whole family will enjoy.
Zucchini noodles are an easy way to add more vegetables to your plate. For a balanced meal, try using half spaghetti and half zucchini noodles—this lightens the dish while keeping it satisfying. Choose your preferred spaghetti: whole wheat for extra fiber or a gluten-free option like brown rice pasta if needed.
Why You’ll Love This Zucchini Noodles Recipe
- Fresh and healthy – Zucchini noodles paired with roasted tomatoes create a flavorful, vegetable-forward dinner.
- Flexible – Make the dish fully zucchini-based for a low-carb option, or combine zoodles and pasta for more texture and comfort.
- Gluten-free friendly – Works well with gluten-free pasta or whole grain wheat pasta.
- Make-ahead friendly – Roasted tomatoes can be prepared in advance to speed up weeknight dinners.
- Easy to add protein – Pre-cooked chicken or browned sausage are simple additions to boost protein.
Ingredients You’ll Need
- Zucchini – Fresh zucchini spiralized into noodles (zoodles).
- Pasta – Spaghetti, either whole wheat or a gluten-free brown rice variety if preferred.
- Shallot – Thinly sliced for a mild, sweet onion flavor.
- Garlic – Fresh cloves, finely chopped, for the best aroma and taste.
- Tomatoes – Use roasted cherry tomatoes for concentrated flavor; fresh or sun-dried tomatoes also work.
- Parmesan cheese – Optional, adds salty, nutty richness.
- Olive oil – Extra virgin olive oil for sautéing and finishing.
- Fresh herbs – Basil, oregano, and/or parsley to brighten the dish.
See the recipe card below for exact measurements and seasoning suggestions.
Substitutions and Variations
- Tomato alternatives – Swap roasted tomatoes for sun-dried tomatoes, canned diced tomatoes, or fresh diced tomatoes. If using fresh, sauté them with shallot and garlic until they soften.
- Protein additions – Stir in chopped, browned sausage, grilled chicken, shrimp, or white fish to make the dish heartier.
How to Make Zucchini Noodles with Roasted Tomatoes
Begin by preparing your tomatoes—roast a batch in advance or use another tomato option. Bring a pot of water to a boil if you’re using pasta and spiralize the zucchini into noodles. Cook the pasta and keep it warm.
- Roast the tomatoes: halve cherry tomatoes, toss with garlic, olive oil, and herbs, then roast on parchment until they’re browned, slightly shriveled, and jammy.
Serving Suggestions
Serve as a light main dish or as a flavorful side. Pair with a crisp green salad and a simple vinaigrette, or offer garlic toast (gluten-free if needed). For extra protein, top with grilled chicken, sautéed shrimp, or browned sausage. Finish with chopped fresh herbs, a drizzle of good olive oil, and a sprinkle of grated Parmesan if you like.
Storage and Freezing
You can spiralize zucchini 2–3 days ahead and store the noodles in an airtight container lined with a paper towel to absorb moisture. For best texture, cook zucchini noodles as close to serving time as possible.
Fresh zucchini noodles don’t freeze well; thawing releases water and makes them mushy. If you need to freeze, consider freezing the roasted tomatoes separately instead of the zoodles.
Recipe FAQs
Yes. Leaving out the pasta creates a lighter, low-carb, and naturally gluten-free meal.
Sauté them quickly over medium-high heat—just until warmed and slightly tender. Overcooking releases excess water.
Roasted cherry tomatoes are ideal for deep flavor, but sun-dried, canned diced, or fresh cherry tomatoes also work. If using fresh, sauté them with the shallot and garlic until softened.
Zoodles don’t taste like wheat pasta, but their mild flavor soaks up sauces well. Mixing zoodles with spaghetti combines lightness and heartiness.
Roasted tomatoes are excellent, and zoodles also pair nicely with pesto, marinara, or a light garlic-and-olive-oil sauce.
More Zucchini Recipe
If you love zucchini, try other easy favorites next—baked casseroles, grilled zucchini, or a cheesy gratin are all great options.
-
Hearty Chicken Minestrone Soup
-
Baked Zucchini Tomato Casserole
-
Quick and Simple Grilled Zucchini
-
Zucchini Gratin with Parmesan Crust
Did You Make This?
If you try this zucchini noodles recipe, I’d love to hear how it turned out. Reader feedback helps others and is always appreciated.
📖 Recipe
Zucchini Noodles Recipe with Roasted Tomatoes
Sally Cameron
Equipment
- Large pot for the pasta
- Sauté pan or frying pan
- Spiralizer for zucchini noodles
Ingredients
- 1 recipe roasted tomatoes (see notes)
- 6–8 ounces spaghetti (brown rice or whole wheat)
- 1 pound zucchini, spiralized
- 1 tablespoon olive oil
- 1 large shallot, sliced into thin rings
- 3 large garlic cloves, chopped fine
- 1/4 cup grated Parmesan cheese, optional
- 1/4 cup fresh chopped herbs (parsley, oregano, basil), a combination works well
Instructions
Start with the Tomatoes
- Preheat the oven to 375°F and roast the cherry tomatoes following your preferred roasted tomato method. Keep them warm when done.
Start Noodles and Pasta
- Bring a large pot of water to a boil for the spaghetti and spiralize the zucchini into noodles.
Finish Dinner
- Heat olive oil in a medium sauté pan over medium-low heat and add the shallot. Cook, stirring, until the shallot softens, about 1–2 minutes. Add the garlic and cook 1 minute more.
- Add the zucchini noodles and cook 2–3 minutes until just softened. Add the cooked pasta, roasted tomatoes to taste, and fresh herbs. Toss gently to combine. Serve in shallow bowls and finish with a drizzle of olive oil and a sprinkle of Parmesan if desired.