Cherry Tomato Zucchini Noodles

There are nights when I want something fresh, vibrant, and quick—something that doesn’t weigh me down but still feels like a comforting meal. This cherry tomato zucchini noodle dish hits that sweet spot: it’s bright, satisfying, and ready in minutes, making it perfect for busy weeknights or a relaxed weekend lunch. 

The juicy cherry tomatoes pair beautifully with crisp zucchini noodles, and a little garlic, olive oil, and fresh basil bring it all together. If you’re looking for a light, vegan, low-carb option that actually tastes indulgent, this one’s for you.

Recipe Benefits For This Cherry Tomato Zucchini Noodle Recipe

• Light, low-carb vegan meal with bright, fresh flavors
• Minimal ingredients and quick to prepare
• Naturally gluten-free and grain-free
• Flexible: swap breadcrumbs for parmesan or a vegan substitute
• Classic Italian-inspired flavors with a modern, plant-based twist

Ingredients for Cherry Tomato Zucchini Noodles (Serves 2)

• 3 medium zucchini
• 200 grams cherry tomatoes
• 4 cloves garlic
• Olive oil
• Salt and pepper to taste
• Fresh basil leaves
• 2 tablespoons breadcrumbs (or grated Parmesan / vegan substitute)

Directions For Cherry Tomato Zucchini Noodles

Step 1: Wash and dry the zucchini and cherry tomatoes.

Step 2: Preheat the oven to 200°C (392°F). Place the cherry tomatoes in a small baking tray, then add grated garlic cloves. Drizzle with olive oil and season with salt and pepper to taste. Toss to combine, then roast in the oven for about 20 minutes, until the cherry tomatoes burst. Remove from the oven.

Step 3: Using a spiralizer or a vegetable julienne peeler, cut the zucchini into thin strips resembling noodles. Add the zucchini noodles to the roasted cherry tomatoes and combine well, so the noodles are well coated with the flavors.

Step 4: Transfer the zucchini noodles and cherry tomatoes to plates. Top with breadcrumbs and fresh basil leaves, then serve. You can replace breadcrumbs with Parmesan or a vegan substitute if you prefer.

Notes

• For a lighter finish, skip the breadcrumbs or use a smaller amount.
• Add a squeeze of lemon juice or a pinch of red pepper flakes for a quick flavor lift.
• This dish shines when the zucchini remains slightly crisp, so don’t overcook.

Nutrition (per serving)

Serves: 2

• Calories: approximately 170 per serving (depends on how much olive oil and breadcrumbs you use)
• Carbs: roughly 14 g
• Net Carbs: about 14 g (zucchini and tomatoes are low-carb; breading adds some)
• Fat: about 12 g (primarily from olive oil)
• Protein: around 5 g
• Fiber: about 5 g Notes: These are approximate values. Exact numbers vary with ingredient weights and any optional toppings like breadcrumbs or cheese. If you skip breadcrumbs or reduce oil, calories and fat will drop.

Storage Tips

• Refrigeration: Store any leftovers tightly covered in the fridge for 1–2 days.
• Freezing: Not ideal—the zucchini can release water and become mushy when thawed. If you must freeze, consider freezing roasted tomatoes separately and adding fresh zucchini when reheating.
• Reheating: Gently reheat in a skillet with a splash of water or olive oil to revive moisture; avoid microwaving for best texture.
• Fresh best: For best texture and flavor, enjoy the dish soon after making.

Mistakes to Avoid

• Overcooking zucchini: Turn to mushy noodles that lose their bite; slice zucchini thin and keep cook time short.
• Skipping glaze balance: Too much oil can weigh the dish down; start with 1–2 teaspoons and adjust.
• Soggy noodles: Don’t over-roast tomatoes; you want them bursting but not mushy. Add breadcrumbs or cheese separately at the end to prevent sogginess.
• Salt misstep: Don’t oversalt the dish before tasting; tomatoes can release water and intensify saltiness.
• Uneven coating: If coating the noodles, ensure the noodles are well mixed with tomatoes so every bite has flavor.

Ways to Make It Healthier

• Omit or reduce breadcrumbs: Swap with a small sprinkle of nutritional yeast or flaxseed meal for a cheesy note without extra carbs.
• Olive oil optimization: Use olive oil spray or a light drizzle (1–2 teaspoons total) instead of pouring oil; you’ll still get flavor but with fewer calories.
• Add plant protein: Toss in white beans (rinsed) or chickpeas after roasting for a protein boost without heavy sauces.
• Veggie boost: Add sliced bell peppers, spinach, or arugula for more micronutrients and color.
• Lemon brightness: A squeeze of lemon juice or top with fresh herbs (parsley, chives) to lift flavors without added fat.
• Gluten-free option: Breadcrumbs can be swapped with a gluten-free or almond-based breadcrumb alternative if needed.