This zucchini noodles recipe with roasted tomatoes is fresh, healthy, and simple to make. Noodles made from zucchini are a fun way to add more vegetables to dinner, but if going all-in feels like too much, combine them with traditional pasta for the best of both worlds. The pasta adds substance and a little protein, while the zucchini keeps it light. Roasted cherry tomatoes bring rich flavor, making this an easy meatless dinner everyone will enjoy.
Zucchini noodles are a simple way to add more vegetables to your plate. For this recipe, I like to use half spaghetti and half zucchini noodles for balance-it lightens the dish while still keeping it satisfying. Use your favorite gluten-free spaghetti, made from brown rice or another grain, or whole grain wheat pasta if you prefer.
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Why You'll Love This Zucchini Noodles Recipe
- Fresh and healthy - Light zucchini noodles paired with roasted tomatoes make a flavorful, veggie-packed dinner.
- Flexible - Use all zucchini noodles for a low-carb option, or combine them with spaghetti for balance.
- Gluten-free friendly - Works with gluten-free pasta or whole grain wheat pasta.
- Easy make-ahead flavor - Roasted tomatoes can be prepared ahead of time for quick weeknight meals.
- Add protein - Browned and cooked chicken sausage is a great addition for more easy protein.
Ingredients You'll Need
- Zucchini - Use fresh zucchini to spiralize into zucchini noodles (zoodles).
- Pasta - If adding pasta, choose spaghetti-either whole wheat or gluten-free brown rice pasta.
- Shallot - Adds a sweet, earthy depth to the dish.
- Garlic - Fresh cloves give the best flavor.
- Tomatoes - Make the roasted cherry tomatoes ahead of time for convenience, or use fresh tomatoes if you prefer.
- Parmesan cheese - Optional, but a little adds salty, nutty umami.
- Olive oil - Extra virgin olive oil for sautéing and flavor.
- Fresh herbs - Basil, oregano, and parsley brighten the flavor and add color.
Please see the recipe card for measurements, salt and pepper.
Substitutions and Variations
- Tomato options - Instead of roasted tomatoes, you can use chopped sun-dried tomatoes, canned diced tomatoes, fresh diced tomatoes or fresh cherry tomatoes. If using fresh, add them to the pan with the shallot and garlic and cook until softened.
- Protein boost - Add chopped, browned pre-cooked sausage for extra protein. Plan about 1 link per person, or 2 for hearty appetites.
How to Make Zucchini Noodles with Roasted Tomatoes
To start, decide on your tomatoes. Roast a batch or use one of the options above. Next, get water boiling for pasta and get out your spiralizer. Cook the pasta and keep it warm.
- Start the roast tomatoes if you've not made them. Halve tomatoes and add garlic, oil, and herbs. Roast the tomatoes on parchment on a baking sheet until browned and a little shriveled and jammy.
Serving Suggestions
Serve zucchini noodles with roasted tomatoes as a light main dish or as a side. Pair it with a crisp green salad and simple vinaigrette, or round it out with gluten-free garlic toast. For more protein, top with grilled chicken, shrimp, or sausage.
Storage and Freezing
You can spiralize zucchini noodles up to 2-3 days ahead and store them in the refrigerator in an airtight container lined with a paper towel to absorb excess moisture. For best quality, enjoy them as close to prep time as possible.
Fresh zucchini noodles don't freeze well because they release a lot of water when thawed and turn mushy. For best results, make and cook them fresh.
Recipe FAQs
Absolutely. Skip the pasta for a lighter, low-carb, gluten-free option.
Cook them quickly over medium-high heat, just until warmed through. Overcooking releases too much water from the zucchini.
This recipe is written with roasted tomatoes, but you can use sun-dried, canned diced, or fresh cherry tomatoes. If using fresh, sauté with the shallot and garlic until softened.
They don't taste like wheat pasta but they're mild and take on the flavor of sauces. Combining zucchini noodles with spaghetti gives you the best of both worlds.
This recipe uses roasted tomatoes, but zucchini noodles also pair well with pesto, marinara, or a light garlic and olive oil sauce.
More Zucchini Recipe
If you're looking for more ways to enjoy zucchini, here are a few reader favorites to try next.
Did You Make This?
If you make this zucchini noodles recipe, please let me know how you like it. I appreciate hearing from you and comments help other readers too.
📖 Recipe
Zucchini Noodles Recipe with Roasted Tomatoes
Equipment
- Large pot for the pasta
- Saute pan or fry pan
- Spiralizer for zucchini noodles
Ingredients
- 1 recipe roasted tomatoes LINK BELOW
- 6-8 ounces spaghetti brown rice or whole wheat
- 1 pound zucchini
- 1 tablespoon olive oil
- 1 large shallot sliced into thin rings
- 3 large garlic cloves chopped fine
- ¼ cup grated Parmesan cheese or more
- ¼ cup fresh chopped parsley, oregano or basil leaves a combination is nice
Instructions
Start with the Tomatoes
- Pre-heat oven to 375° and roast tomatoes following recipe. When done roasting, keep tomatoes warm.
Start Noodles and Pasta
- Bring a pot of water to boil for the spaghetti and spiral slice your zucchini noodles.
Finish Dinner
- Heat olive oil in a medium sauté pan over medium low heat and add shallot. Cook, stirring, until shallot rings are softened, 1-2 minutes. Add garlic and cook 1 minute.
- Add zucchini noodles to the pan and cook 2-3 minutes or until softened. Add the pasta, as many tomatoes as you'd like, herbs and toss together. Place in shallow bowls to serve. If desired, drizzle with a little more olive oil and a sprinkle of Parmesan cheese.
Notes
Nutrition
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Jamieanne says
I made this recipe the other day and loved it! Very easy and healthy! Unfortunately, I can't say my husband enjoyed it; although he did eat his entire serving, he informed me he didn't want it again - but I'm glad he got some fresh vegetables in him for once because he never eats them (he's just like a fussy kid who hates veggies!)! Thanks for sharing the recipe though, I'm sure I'll be making it again for a delicious lunch for myself while my husband's at work! 🙂
Joybee says
Mmmmm this sounds delicious. Another kitchen gadget I want but don't have space for...couldn't you use a peeler and make thin slices it's not as pretty but I think it would work ok.
Sally says
Hi Joybee. Unfortunately a peeler just won't do the same job. Sure you can't squeeze in it somewhere? Done a kitchen clean out recently for space? Store in a closet in the box?
Joel A. says
Thanks for sharing! Now, I know how to make Zucchini noddles. But I need to purchase this spiral vegetable slicer first.
Ali @ Inspiralized says
Beautiful recipe! I love a simple zucchini pasta dish!
Madonna/aka/Ms. Lemon says
Your making me hungry. 🙂