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Zucchini Noodles with Roasted Cherry Tomatoes

Course Main
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 4
Author Danielle Cushing

Ingredients

  • 1 pint of cherry tomatoes
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons Benissimo Roasted Garlic Olive Oil or regular olive oil
  • 1 clove garlic minced
  • 2 medium zucchini made into noodles using a spiralizer, a mandolin, or a vegetable peeler
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
  • Fresh basil
  • Red pepper flakes to taste
  • 1/4 cup toasted almond slices
  • Grated Romano or parmesan cheese optional

Instructions

  1. Preheat oven to 400ºF.
  2. Toss the heirloom cherry tomatoes with 3 tablespoons of olive oil and sprinkle with sea salt and freshly ground black pepper. Arrange in a single layer on a rimmed baking sheet. Roast for 15 – 20 minutes or until the tomatoes begin to burst. Remove the pan from the oven and set aside.
  3. Heat 2 tablespoons of garlic-infused or regular olive oil in a large pan over medium-high heat and add the minced garlic. Heat for 1 minute, until fragrant, then add the zucchini noodles. Cook for 2-3 minutes, until the zucchini noodles begin to soften, then add the tomatoes and all of their juices, the fresh lemon juice and zest and salt and pepper, to taste. You can also add red pepper flakes to taste, if you desire. Toss to combine.
  4. Serve the noodles topped with freshly chopped basil, toasted almond slices and freshly grated cheese, if you’d like. Enjoy!