Zucchini Noodles with Cherry Tomatoes and Vegan Parmesan
These zucchini noodles with blistered cherry tomatoes and vegan parmesan are one of my favorite light dinners. The cherry tomatoes cook down into a quick, flavorful sauce, and the whole thing is ready in about 20 minutes. It's naturally gluten free, low carb, and completely vegan. I make this all the time when I want something that feels like pasta but keeps things light. It is one of the best ways to use up zucchini in season.
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.
Don't overcook the zucchini noodles. They only need 2 to 3 minutes in the skillet to warm through.
Double the vegan parmesan and store it in a jar for up to a week. It's great on everything.
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