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–+ servings

Zucchini and Squash Noodles with Roasted Tomatoes & Fresh Basil

Print Recipe
This quick, easy, seasonal dish is loaded with vitamins and antioxidants. 
Servings 2 people

Ingredients

  • 1 pint cherry tomatoes halved
  • 1 small red onion diced
  • 3 small bell peppers or ½ of a large red, orange, or yellow pepper, diced
  • 2 tablespoons garlic-infused olive oil to taste
  • Kosher salt and black pepper to taste
  • Pinch of red pepper flakes
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 cup fresh basil thinly sliced (chiffonade)
  • Optional: freshly grated Parmesan

Instructions

Preheat oven to 425°F.

  • In a large cast iron or oven-safe skillet, combine the cherry tomatoes, diced onion, and peppers. Drizzle with olive oil, season with salt, pepper, and red pepper flakes. Toss gently to coat.

Roast for 15 minutes.

  • The tomatoes will soften and begin to caramelize—this builds the flavor.

Spiral the squash.

  • While veggies roast, spiralize the zucchini and squash into noodles. Lightly salt and set aside.
  • Pro tip: use kitchen shears to snip the noodles once or twice so they’re easier to eat.*

Sauté and finish.

  • Remove the skillet from the oven and transfer to the stovetop over medium-high heat. Add the squash noodles and sauté for 3–5 minutes, until the liquid has evaporated and noodles are tender but not soggy.

Add the basil.

  • Turn off the heat and stir in the fresh basil until incorporated.

Serve.

  • Enjoy as-is, or top with Parmesan. Pairs well with grilled shrimp or lean protein.

Notes

Note: If you don't have garlic-infused olive oil, add some minced garlic.