Spiralizing Craze: Balsamic Roasted Tomato Zucchini Noodles (Zoodles!)

Join the spiralizing movement and enjoy this gluten-free, paleo-friendly dish of Balsamic Roasted Tomato Zucchini Noodles (aka Zoodles).

Balsamic Roasted Tomato Zucchini Noodles (Zoodles) by FamilySpice.com

Have you joined the spiraling craze? Some may scoff at this new fad, but I say if it gets us eating more fresh vegetables, why not spiralize it? Zucchini noodles, aka zoodles, have really risen to popularity. I won’t lie. I’m not a huge fan of zucchini, especially cooked zucchini. They tend to get mushy. But, when spiralized and eaten raw or slightly warm? Then you have magic!

Low carb magic! As well as an enticing dish that is paleo-friendly, gluten-free, vegan and even perfect for those on a raw foods diet.

Everywhere we turn, we see everyone casting off their gluten addiction and enjoying spiralized vegetables. My family saw this tool being demo’d while we were in Ojai last fall. The kids went ga-ga when they were served zoodles with a simple vinaigrette. I couldn’t get my kids to eat zucchini until then! My husband quickly instructed me, “Get this tool quick!”

The store sold out of this simple spiralizer, so I ordered mine on Amazon. There are fancier spiralizers out there, but I’m perfectly happy with this compact tool that offers two spiralizing sizes. It is also super easy to use and very kid-friendly!

All I had to do now was to patiently wait for summer and zucchini season to begin!

Balsamic Roasted Tomato Zucchini Noodles (Zoodles) by FamilySpice.com

I had some leftover zucchini, cherry tomatoes and red onions that Melissa’s Produce sent me for my cooking camp for kids. And I quickly made this wonderful summer salad made with zucchini noodles. I love how sweet and caramelized the roasted cherry tomatoes and onions turned out. Topped with fresh basil, parmesan cheese and balsamic vinegar and you have a simple salad that is a vibrant piece of art.

In another piece of news, I am looking forward to escaping to Orlando this weekend for the Food and Wine Conference. I will be speaking with Krayl Funch/AnAppealingPlan.com and Stephanie Manley/CopyKat.com about the joys of self-publishing. I’m looking forward to connecting with some east coast bloggers that I have not had the opportunity to meet in real life.

Will you be attending the Food and Wine conference? Hope to see you there!

And for a great comparison on different spiralizers, check out this post by Kalyn Denny: Three Ways to Make Noodles from Zucchini and Other Vegetables.

Balsamic Roasted Tomato Zucchini Noodles

Zoodles (spiralized zucchini noodles) are the latest low-carb craze. And this simple salad has big flavor with just a few fresh ingredients. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 2 TBS extra virgin olive oil
  • 1 TBS balsamic vinegar, red
  • 1/2 tsp kosher salt
  • 10 oz cherry tomatoes
  • 1/4 red onion, sliced
  • 1 large zucchini, about 8 oz
  • 1 tsp balsamic vinegar, red
  • 1/8 tsp black pepper, ground
  • 1/2 cup basil, fresh, julienned
  • 2 TBS Parmesan cheese, freshly grated

Directions:

  1. Preheat oven to 400ºF.
  2. In a bowl, whisk together until emulsified:
    • 1 TBS extra virgin olive oil
    • 1 TBS balsamic vinegar, red
    • 1/4 tsp kosher salt
  3. Toss in until vegetables are coated:
    • 10 oz cherry tomatoes
    • 1/4 red onion , sliced
  4. Transfer tomatoes and onions to a baking sheet and roast until they start to soften, about 10-15 minutes.
  5. While tomatoes are roasting, use a spiralizer to cut:
    • 1 large zucchini , about 8 oz
  6. In your serving bowl, whisk together until emulsified:
    • 1 TBS extra virgin olive oil
    • 1 tsp balsamic vinegar, red
    • 1/4 tsp kosher salt
    • 1/8 tsp black pepper, ground
  7. Toss in the spiralized zucchini, roasted tomatoes and juices with the vinaigrette.
  8. Mix in:
    • 1/2 cup basil, fresh , julienned
    • 2 TBS Parmesan cheese , freshly grated
  9. Adjust seasoning to taste and serve.

Notes:

Serving Suggestions: For added protein, mix in some shrimp, salmon, chicken or even steak.

Cooking Tips: An herb infused olive oil paired with a fruit balsamic vinegar will only enhance the flavors of this dish.

Prep Time:

Yield: Serves 4

Cook Time:

Disclosure: This post contains affiliate links.

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3 Responses to Spiralizing Craze: Balsamic Roasted Tomato Zucchini Noodles (Zoodles!)

  1. Annette at #

    This looks delicious. Before there were spiralizers I used to julienne zucchini to make a rough version of noodles. Now that I have a spiralizer I no longer make these; I don’t know why I stopped. Might have to give your recipe a try.

    I hope you have a great time in Orlando.

  2. Looks delicious, and thanks for the shout-out for my Spiralizer post!

    • My pleasure! It’s a great post and you are always so kind to link to other bloggers.

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