Try This Zucchini Noodles Recipe with Roasted Tomatoes

Simple and healthy, these zucchini noodles are paired with roasted tomatoes and a light white wine sauce. Cooked in one skillet to cut back on the clean-up.

‘Tis the season. If you’re stuffing your face like I am, then you’re probably craving a healthy meal. Cue the healthy food jingle. Today I’m sharing a healthy one skillet meal with you.

Is anyone else still stuffing their face with Thanksgiving leftovers? Cause I sure am. Considering how much food I made for TWO people on Thanksgiving, I will probably have leftovers until the end of this week. Pretty funny, when I think about that. Let me tell you why.

I have a three day limit on leftovers.

No joke. I am usually not digging the taste of the leftovers after 3 days. Unless it’s cookies. Or holiday leftovers. I can live off of holiday leftovers for days. My favorite way to enjoy the holiday leftovers right now is via the Leftover Bowl. Throw them in a bowl. Top with gravy. Heat in the microwave. Top with cranberry sauce. Holy YUM.

So I’ve been pretty much living off of that leftover bowl concoction for the past few days. And I am STUFFED and craving something healthy. These zucchini noodles were so easy to make so I think I’ll whip up a batch of them again stat. For easy zucchini slicing, I recommend using this Spiralizer. I bought one a couple months ago and it has made life in the kitchen SO much easier. If you don’t have a spiralizer, you can use a julienne slicer.

I love that this recipe is low carb and healthy. The roasted tomatoes give it nice touch and a burst of extra flavor. The wine sauce is light, refreshing and not overpowering. If you love a little extra heat in your meals, add some red pepper flake to the sauce, too!

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Why This Zucchini Noodles Recipe Works

This version of zucchini noodles layers flavor in a way that keeps the dish light but incredibly satisfying. The zucchini itself cooks quickly, which means you can have dinner ready in less than ten minutes. Keeping the cook time short ensures the noodles stay crisp-tender rather than mushy, which is key to a good texture.

The sauce starts with butter, onion, garlic, and oregano for a savory base. White wine adds acidity and depth, while a pinch of crushed red pepper brings just enough heat to keep every bite interesting. Tossing the noodles with parmesan at the end gives the sauce a creamy finish without feeling heavy. The final touch is sweet, slightly charred cherry tomatoes roasted under the broiler, which add a burst of freshness and color to the plate.

I love this recipe because it works on its own as a light dinner, but it’s also a great base for grilled chicken or shrimp if you want to add protein. The balance of buttery richness, bright tomatoes, and a hint of spice makes it a go-to for weeknights and entertaining alike.

Ingredients for Zucchini Noodles

This recipe relies on fresh, simple ingredients. Each one adds an important flavor or texture, so using good-quality produce and pantry staples makes the dish shine.

• Zucchini: Three large zucchini are the base of the recipe. Look for firm zucchini without soft spots for the best noodles.
• Cherry tomatoes: Halved and roasted under the broiler to bring out their sweetness and add a little charred flavor.
• Salt and black pepper: Used to season both the tomatoes and the noodles.
• Olive oil: A drizzle over the tomatoes before broiling helps them roast and adds richness.
• Butter: The foundation of the sauce. It adds a velvety texture and blends with the garlic and herbs beautifully.
• Diced onion: Gives the sauce depth and a touch of sweetness when sautéed.
• Garlic: Freshly minced garlic infuses the butter and onion with classic Italian flavor.
• Crushed red pepper: A small amount for a subtle heat that livens up the noodles.
• Oregano: Dried oregano works well, but fresh oregano will give the dish extra brightness if you have it.
• White wine: Adds acidity and complexity to the sauce. A dry wine like chardonnay is ideal.
• Parmesan cheese: Melts into the noodles at the end, creating a light coating that ties everything together.

Patting the spiralized zucchini dry with paper towels before cooking helps prevent extra moisture from watering down the sauce. This small step makes a noticeable difference in flavor and texture.

Step-by-Step Instructions for Zucchini Noodles

1. Prepare the zucchini noodles: Rinse and peel the zucchini. Spiralize using a spiralizer or julienne slicer. If using a spiralizer, break apart the long strands into smaller, more manageable pieces.
2. Roast the tomatoes: Preheat your broiler. Place the halved cherry tomatoes in an oven-safe bowl or dish. Sprinkle with salt and pepper, drizzle with olive oil, and broil for about 5 minutes until slightly charred. Set aside.
3. Make the sauce base: Melt butter in a 10-inch skillet over medium heat. Add the diced onion, minced garlic, crushed red pepper, and oregano. Sauté until the onion becomes tender and fragrant.
4. Deglaze with white wine: Pour in the white wine and let it cook for 2 to 3 minutes until slightly reduced and thickened. This creates a rich, flavorful base for the noodles.
5. Cook the zucchini noodles: Add the prepared zucchini noodles to the skillet. Toss gently with tongs to coat them evenly in the sauce. Cook for 2 to 3 minutes, just until tender but not mushy.
6. Finish with parmesan and tomatoes: Stir in the parmesan cheese so it melts into the noodles. Top with the roasted cherry tomatoes for a burst of sweetness and color.
7. Serve immediately: Taste and adjust seasoning with extra salt, pepper, or red pepper flakes as desired. Serve warm straight from the skillet for the best flavor and texture.

How to Serve Zucchini Noodles

Zucchini noodles are versatile enough to work as a side dish or the star of the plate. I love them as a simple lunch with crusty bread or alongside a grilled protein for dinner. Their mild flavor pairs beautifully with bold toppings and sauces, so they can handle everything from marinara to pesto.

You can also use them as a base for meal bowls. Top with roasted vegetables and chicken for a balanced meal, or toss with shrimp and a squeeze of extra lemon for a light seafood option. If you’re craving comfort food, serve them under hearty meatballs or stir in a spoonful of ricotta for creaminess.

When plating zucchini noodles, try to serve them right away. They release water as they sit, so eating them fresh keeps the texture at its best. If you’re serving guests, I recommend cooking them last, right before you sit down to eat, so they stay warm and tender.

How to Store & Reheat Zucchini Noodles

Leftover zucchini noodles can be stored in an airtight container in the refrigerator for up to two days. Keep in mind that they will release moisture as they sit, so the texture won’t be quite as firm as when freshly cooked.

To reheat, warm them gently in a skillet over medium heat. Avoid microwaving if possible, as it tends to make them watery. If they do release extra liquid during reheating, simply drain it off or cook for an extra minute to evaporate the moisture.

If you want to prep ahead, spiralize the zucchini and store the raw noodles in a sealed container lined with paper towels. They’ll keep for about three days. Cook them just before serving for the best texture and flavor.

Substitutions & Variations for Zucchini Noodles

This recipe is easy to adapt based on your dietary needs or what you have in the pantry.

• Dairy-free option: Swap the parmesan for nutritional yeast or a dairy-free parmesan alternative.
• Extra richness: Add a splash of heavy cream at the end instead of lemon for a creamy garlic sauce.
• Herb variations: Fresh basil, dill, or parsley all work well. Toss them in at the very end to keep their flavor bright.
• Protein add-ins: Grilled chicken, shrimp, or even crispy chickpeas make this a filling main course.
• Veggie blends: Combine zucchini with carrot or sweet potato noodles for extra color and flavor.

Experimenting with these variations is one of the best parts of cooking zucchini noodles. The mild flavor makes them a blank canvas for whatever you’re craving.

FAQs About Zucchini Noodles

Here are some straightforward answers to the most common questions I receive about this zucchini noodles recipe.

How do I keep zucchini noodles from getting watery?

The key is to remove as much moisture as possible before and during cooking. Pat them dry with paper towels before cooking, and sauté them over medium heat for just a couple of minutes until tender but not soft. Overcooking is the main reason they become watery.

Can I make zucchini noodles without a spiralizer?

Yes, a julienne peeler or regular vegetable peeler works well. A box grater can also create short noodle-like strips. The texture will be slightly different, but they’ll still taste great.

Are zucchini noodles good for meal prep?

You can spiralize the zucchini ahead of time and store the raw noodles in the fridge for up to three days. Cook them right before serving for the best texture. Cooked zucchini noodles are less ideal for meal prep since they tend to release water as they sit.

What sauces go best with zucchini noodles?

Light sauces like garlic butter, pesto, or lemon vinaigrette complement their delicate flavor. Tomato-based sauces work too, but keep the portion small to avoid overwhelming the noodles.

How do zucchini noodles compare nutritionally to pasta?

Zucchini noodles are much lower in calories and carbohydrates than traditional pasta, making them a great option for low-carb or gluten-free diets. They’re also packed with vitamins and fiber, which makes them a nutrient-dense choice.

Zucchini Noodles with Roasted Tomatoes

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Simple and healthy, these zucchini noodles are paired with roasted tomatoes and a light white wine sauce. Cooked in one skillet to cut back on the clean-up.

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Ingredients

• 3 large zucchini
• 3/4 C cherry tomatoes, halved
• pinch of salt and pepper
• 1/2 tbsp olive oil
• 3 tbsp butter
• 2 tbsp diced onion
• 1 clove of garlic, minced
• 1/2 tbsp crushed red pepper
• 1 tsp of dried oregano (or fresh, if you have it)
• 2 tbsp white white, such as chardonnay
• 2 tbsp parmesan cheese

Instructions

1. Rinse and peel the zucchini. Spiralize the zucchini to create noodles. Use a spiralizer or a julienne slicer to create the noodles. If using a spiralizer, break apart the noodles into smaller strands, once spiralized.
2. Turn your broiler on. Place the tomatoes in an oven-safe bowl. Sprinkle with salt and pepper and then drizzle with olive oil. Roast under the broiler for 5 minutes or until the tomatoes are slightly charred. Remove from the oven and set aside.
3. Melt the butter in a 10 inch skillet over medium heat. Add the onion, minced garlic, crushed red pepper and oregano. Saute until the onion is tender. Add the white wine. Cook for 2-3 minutes or until slightly reduced and thickened.
4. Add the zucchini noodles to the skillet. Toss with tongs to coat with the sauce mixture. Cook for 2-3 minutes or until tender.
5. Mix in the parmesan cheese and top with the roasted tomatoes.

Notes

To reduce the fat content in this recipe, reduce the amount of butter used when sautéing the vegetables.
For an extra boost of flavor and protein, add in your favorite protein, such as chicken, tofu or shrimp.

Nutrition Information:

Amount Per Serving: Calories: 310 Total Fat: 23g Sodium: 101mg Carbohydrates: 10g Sugar: 5g Protein: 5g

Try These Recipes Next

If you enjoyed this roasted zucchini, you might also love these veggie-forward dishes from the blog. They feature fresh produce and simple techniques, perfect for light dinners or colorful sides.

• Cucumber Noodles with Spicy Sesame Soy Dressing – A refreshing twist on noodles using crisp cucumber strands tossed in a bold sesame-soy dressing with just the right amount of heat.
• Greek Cucumber Tomato Salad – Packed with ripe tomatoes, cucumbers, olives, and feta, this salad is a quick, flavorful side for any summer meal.
• Tortellini Alla Panna Recipe with Fresh Sage – While not zucchini-based, this creamy tortellini brings a similar light-yet-indulgent vibe and pairs beautifully with fresh herbs and veggies.

These recipes share the same balance of freshness and ease, making them excellent follow-ups for anyone who loved the roasted zucchini.