I have to be honest, I debated even sharing the recipe for these Zucchini Noodles with Roasted Heirloom Tomatoes. It is quite simple and really no frills. But, what it lacks in complexity and concept, it more than makes up for in flavor, ease and satisfaction. I can tell you that while there really is nothing extra special or innovative about this dish, for me lately with the craziness of life, when it comes to cooking, I am drawn to perfect summertime simplicity. As I was trying to decide on photographing this to share, I stepped back for a moment and realized how I actually live on dishes like this, in between all of the fun recipe development stuff. No frills, just classic flavors, easy, fresh, seasonal and light. Most days you will find me eating zucchini noodles, cucumber ribbons or a lettuce wrap of some sort for lunch.  If these types of recipes and meals make me dance around my kitchen with joy and really satisfy me, surely I cannot be alone!

Stepping outside first thing in the morning, walking barefoot through the dew covered grass, making my way across the yard to my garden – has to be one of the highlights of my day. Many times this early morning stroll determines the rest of the meals for the day and I just adore that. Letting nature and the season decide for me.

While having a garden can at times feel like another job, most of the time it feels like pretty much THE most brilliant thing you could ever do. It legitimately feels like free food whenever I bring that morning’s bounty into the kitchen. Plus, I really love knowing exactly where my food is coming from and I enjoy connecting with my home and my surroundings in this way. Pulling weeds and looking for things ready to be picked, it is all quite therapeutic and meditative, in a way.

This dish has become a staple as my heirloom zucchini and heirloom cherry tomato varieties continue to grow at a very fast rate this summer. It’s not only a great way to enjoy what is most in season, it’s also so healthy and light. I tend to roast the tomatoes ahead of time, at night when the kitchen isn’t so hot, as a full basket of tomatoes from that morning’s harvest awaits my next move. I just add some oil, a little salt and pepper and pop them right in the oven and save them for various dishes later. Last summer I was even slow roasting some and preserved them in olive oil in the freezer for over the winter. Which is so easy!

Oh and if you haven’t tried them yet, zucchini noodles aka “zoodles”, are just amazing and I can promise you will likely become addicted, as I have. For me, they really and truly do satisfy the way traditional grain-based pasta does. Which I know can be hard to believe. I guess part of this is because usually I just look at pasta as a way to get incredible tasty sauces into my face!

One of the fun things about zucchini noodles are, if you are too lazy to cook them up quick, you can simply enjoy them raw and they are quite delicious, though I usually sautee them up for a minute or two, which take a little of the crunch off.

These beautiful vibrant bowls of  Zucchini Noodles with Roasted Heirloom Tomatoes really highlight the flavors of summer, the inherent sweetness of the heirloom tomatoes really shine brightly and you won’t feel weighed down or super full after eating this. I hope you enjoy this simple summery dish as much as I do.

[print_this]Zucchini Noodles with Roasted Heirloom Tomatoes {gluten-free and vegan}
serves 2-4, depending on if it’s served as a main or a side

• 1 overflowing pint of mixed heirloom cherry tomatoes*
• 3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
• 2 tablespoons Terra Delyssa Organic Garlic Infused Olive Oil (or regular olive oil)
• 1 clove garlic, minced
• 2 medium organic zucchini, spiralized into noodles*
• juice and zest from 1/2 lemon
• salt and pepper, to taste
• Fresh basil (I used basil micro greens, which is why it looks a little different)
• Red pepper flakes, to taste
• 1/4 cup toasted almond slices
• Grated Romano or parmesan cheese, optional

Preheat oven to 400ºF.

Toss the heirloom cherry tomatoes with 3 tablespoons of olive oil and sprinkle with a little 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.

Heat 2 tablespoons of Terra Delyssa Organic Garlic Infused 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 a pinch or two of red pepper flakes, if you desire. Toss to combine.

Serve the noodles topped with freshly chopped basil (or basil micro greens, which I used), toasted almond slices and freshly grated cheese, if you’d like. Enjoy!
[/print_this]

NOTES:

you can also use full-sized heirloom tomatoes, just cut into wedges

you can also simply cut the zucchini into thin strips or use a vegetable peeler to make fettuccine style noodles.

 

Looking for more zucchini recipes? Check out these:

Zucchini Noodle Shakshuka
Zucchini Socca with Caramelized Onions
Gluten-free Spiced Zucchini Bread
Quinoa Stuffed Zucchini Bites
Zucchini Bites with Sun-Dried Tomatoes and Goat Cheese
Grain-free Zucchini Chocolate Chip Cookies
Whole-Grain Gluten-free Chocolate Zucchini Muffins
Gluten-free Crispy Zucchini Rounds
Quinoa Salad with Zucchini, Yellow Squash and Toasted Almonds
Zucchini Muffins with Almond Flour

 

 

Disclosure: This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you, your support is so appreciated.

SaveSave