Zucchini Noodles with Cherry Tomatoes and Vegan Parmesan
Looking for a light, healthy dinner that’s ready in 20 minutes? These zucchini noodles with cherry tomatoes and vegan parmesan are fresh, flavorful, and perfect for busy weeknights. Naturally vegan, gluten-free, and low-carb—this is one of those easy meals you’ll make again and again.
4 people
Calories: 183kcal
Ingredients
For the zucchini noodles:
- 4 medium zucchinis zucchini noodles
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves thinly sliced
- 1 lb 454 g cherry tomatoes
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- Fresh basil leaves for serving
For the vegan parmesan:
- ½ cup raw walnuts
- Zest of 1 lemon
- ¼ teaspoon sea salt
- 1 –2 teaspoons nutritional yeast
Instructions
- Cook the tomatoes: In a large skillet over medium heat, warm the olive oil. Add the cherry tomatoes and cook for 7–8 minutes until they begin to blister and release their juices.
- Add garlic: Stir in the sliced garlic and sea salt. Cook for 2–3 more minutes, being careful not to burn the garlic.
- Prep the noodles: While the tomatoes cook, spiralize the zucchinis or slice them into noodles using a julienne peeler or veggie peeler + knife method.
- Combine: Add zucchini noodles to the skillet and gently toss with the tomato sauce. Cook for 3–5 minutes, just until warmed through but still firm.
- Make vegan parmesan: Toast the walnuts in a dry pan or toaster oven for 2–3 minutes. Let cool slightly, then pulse in a food processor with lemon zest, nutritional yeast, and salt until finely ground.
- Serve: Plate the noodles, top with fresh basil and a generous sprinkle of vegan parmesan.
Notes
No spiralizer? A julienne peeler or a regular vegetable peeler + knife combo works great. Slice thin ribbons and cut into strips—done!
Want it spicy? Add red pepper flakes or a touch of chili oil.
Add protein: Mix in chickpeas, grilled tofu, or white beans for a heartier version.
No cherry tomatoes? Try diced Roma or heirloom tomatoes—just cook them a little longer.
Make ahead: You can prep the vegan parmesan ahead of time and store it in a jar for up to a week.
Nutrition
Calories: 183kcal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 449mg | Potassium: 322mg | Fiber: 2g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 28mg | Calcium: 30mg | Iron: 1mg