Join the spiralizing movement and enjoy this gluten-free, paleo-friendly dish of Balsamic Roasted Tomato Zucchini Noodles (aka Zoodles).
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.
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Why you must try this recipe
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!
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.
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.
Ingredients you need
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- Zucchini: You can’t have zoodles without zucchini! You can use green or yellow varieties.
- Cherry tomatoes: I roasted cherry tomatoes because I think they are sweeter than regular tomatoes. You can use any variety of tomato, just be sure that they are ripe and flavorful.
- Red Onion: I love red onions. I find them more mild than regular onions. Feel free to use whichever you have available.
- Extra virgin olive oil: Yes you can roast vegetables with olive oil! A good quality extra virgin olive oil has a high smoking point that will not break down during a simple vegetable roast. You can use any flavor profile, from mild to robust.
- Balsamic vinegar: You can also use any variety of balsamic vinegar, including those that are infused with other flavors like cherries or blueberries. Just choose one with a flavor you like.
- Fresh basil: Simple dishes do not mean no flavor. By using fresh basil instead of dried, you will love how vibrant your zoodles will taste!
- Parmesan cheese: You can use freshly grated or pre-grated parmesan cheese. You can also use Asiago or Pecorino cheeses.
- Salt and pepper
Step-by-step directions
1. In a bowl, whisk together until emulsified. Toss in tomatoes and onions until vegetables are coated. If your tomatoes are large, cut them into smaller chunks.
2. Transfer tomatoes and onions to a baking sheet and roast at 400ºF until they start to soften, about 10-15 minutes.
3. While tomatoes are roasting, use a spiralizer to cut zucchini into long noodles.
4. In your serving bowl, whisk together remaining olive oil, balsamic vinegar, salt and pepper until emulsified. Toss in the spiralized zucchini, roasted tomatoes and juices with the vinaigrette. Mix in fresh basil and parmesan cheese. Adjust seasoning to taste and serve.
Expert tips and recipe FAQs
Want more unique cherry tomato recipes? Try my cherry tomato savory scone, cherry tomato bloody mary, bruschetta mozzarella or my grilled flank steak with cherry tomatoes.
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers, but the vegetables will be very soft and mushy when thawed. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
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Balsamic Roasted Tomato Zucchini Noodles (Zoodles!)
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- ½ teaspoon kosher salt
- 10 oz cherry tomatoes
- ¼ red onion sliced
- 1 large zucchini about 8 oz
- ⅛ teaspoon ground black pepper
- ½ cup fresh basil julienned
- 2 tablespoon freshly grated Parmesan cheese optional
Instructions
- Preheat oven to 400ºF.
- In a bowl, whisk together 1 tablespoon olive oil, 1 tablespoon balsamic vinegar and ¼ teaspoon salt until emulsified.
- Toss in tomatoes and onions until vegetables are coated.
- Transfer tomatoes and onions to a baking sheet and roast until they start to soften, about 10-15 minutes.
- While tomatoes are roasting, use a spiralizer to cut zucchini into long noodles.
- In your serving bowl, whisk together 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, ¼ teaspoon salt and ⅛ pepper until emulsified.
- Toss in the spiralized zucchini, roasted tomatoes and juices with the vinaigrette.
- Mix in fresh basil and parmesan cheese.
- Adjust seasoning to taste and serve.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
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.
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.