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Spiralized Zucchini with a Simple Roasted Tomato Sauce l Gluten-Free and Vegetarian l by Steph in Thyme for Busy Mom's Helper
Print Recipe

Spiralized Zucchini with Roasted Tomatoes

Prep Time5 mins
Cook Time25 mins
Total Time30 mins

Ingredients

  • 2 pints grape tomatoes rinsed and patted dry
  • 2 large zucchini spiralized
  • 1 large shallot sliced thin
  • 3 cloves garlic peeled and left whole
  • 1 tbsp + 1 tsp extra virgin olive oil divided
  • Salt and pepper to taste
  • 1/8 tsp red pepper flakes optional

Instructions

  • Pre-heat oven to 400 degrees F. Place the grape tomatoes, shallot slices, and whole garlic cloves on a large rimmed baking sheet. Drizzle 1 tbsp olive oil over top, then season generously with salt and pepper. Toss to coat.
  • Roast the tomatoes, shallots, and garlic cloves for 20 minutes, until the tomatoes blister and start to burst open.
  • Remove baking sheet from oven. With a fork, smash the ingredients together, including the garlic cloves, on the baking sheet. Stir together and season with 1/8 tsp red pepper flakes, if desired.
  • Heat remaining 1 tsp olive oil in a medium sized skillet over medium high heat. Add the spiralized zucchini noodles and cook for 3-5 minutes, until noodles are heated through but still have bite and texture (think al dente).
  • Divide the zucchini into four bowls, and top with the sauce. Garnish with cheese, if desired. Serve immediately.