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).

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

• 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.

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Yield: serves 4

Balsamic Roasted Tomato Zucchini Noodles (Zoodles!)

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

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 2 TBS extra virgin olive oil
• 1 TBS 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 TBS freshly grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 400ºF.
2. In a bowl, whisk together 1 TBS olive oil, 1 TBS balsamic vinegar and ¼ teaspoon salt until emulsified.
3. Toss in tomatoes and onions until vegetables are coated.
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 zucchini into long noodles.
6. In your serving bowl, whisk together 1 TBS olive oil, 1 TBS balsamic vinegar, ¼ teaspoon salt and ⅛ pepper until emulsified.
7. Toss in the spiralized zucchini, roasted tomatoes and juices with the vinaigrette.
8. Mix in fresh basil and parmesan cheese.
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.

Nutrition Information:

Yield:

4

Serving Size:

1 bowl
Amount Per Serving: Calories: 100Total Fat: 7.8gSaturated Fat: 1.6gCholesterol: 3mgSodium: 325mgCarbohydrates: 6.3gFiber: 2gSugar: 3.6gProtein: 2.8g

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