Noodles made from zucchini? Yes! They are terrific. If eliminating pasta is too much of a switch all at once for your family, try this recipe. Half zucchini noodles and half pasta noodles are a terrific combination. Add roasted tomatoes (which can be made ahead) for a delicious and healthy meatless dinner.
Recently I wrote about how to make zucchini noodles with a fun tool called a spiral vegetable slicer. Zucchini noodles are a playful way to introduce more healthy vegetables into your diet. Use half as much spaghetti and mix in zucchini noodles. Choose either gluten-free spaghetti, made from brown rice, or whole grain wheat pasta.
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Ingredients
See the recipe card for measurements.
- Pasta of choice
- Zucchini
- Shallot (or onion)
- Garlic cloves
- Roasted or fresh tomatoes (options below)
- Parmesan cheese (optional)
- Extra virgin olive oil
- Fresh herbs (optional)
Variations
For the pasta, choose gluten-free, wheat, cassava, or a blend that your family enjoys. See my notes below on what I think is the best GF pasta.
For the tomatoes, I use my herb roasted tomatoes. You can make them ahead of time, but they also don't take long to make. The recipe link is below. Pop them in the oven while you are getting water boiling for pasta, the zucchini noodles made, and the shallot and garlic chopped.
You can also use chopped sun-dried tomatoes, canned diced tomatoes, or fresh cherry tomatoes. If using fresh tomatoes, add them to the pan with the cooking shallot and garlic and stir. Cook until softened and hot.
A quick way to add protein to this is by adding chopped and browned pre-cooked sausage. Figure 1 link per person; for bigger eaters you might figure 2 per person.
Tools
- How to know how much pasta you are cooking? You need a digital kitchen scale. It’s an invaluable tool for any kitchen.
- A spiralizer for the zucchini noodles, on Amazon.
- A large pot to boil water for pasta (I use a 7 quart).
- A large saute or fry pan to cook shallot (or onion) and garlic, then heat the noodles.
Instructions
- To start, decide on your tomatoes. Roast a batch or use one of the options above.
- Next, get water boiling for pasta and the zucchini noodles spiralized. Chop the shallot and garlic.
- Cook the shallots and garlic, add the zucchini noodles, cook and drain the drain pasta.
- To serve, pile in wide shallow bowls, add the tomatoes and herbs, the top with cheese.
The Best Gluten-Free Pasta
If you have tried brown rice pasta that is mushy and falls apart, here is the solution. Track down this brand in the green and white box. It is fantastic and all I buy. Find it at many stores and online, such as Thrive Market and Amazon.
Herb Roasted Tomatoes
Roasting tomatoes to go with the pasta is easy and takes 20-25 minutes. You can even make them several days ahead. Make more than you think you need.
With a concentrated, natural sweetness, plus lots of fresh herbs, garlic and olive oil, they are so tasty you will eat more than you think! Here is the easy recipe.
Herb roasted tomatoes last a week in the refrigerator in an airtight container.
📖 Recipe
Zucchini Noodles with Pasta and 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
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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. 🙂