About this recipe
Looking for a light, healthy dinner that’s actually satisfying? Check out these zucchini noodles with blistered cherry tomatoes and homemade vegan parmesan. They are fast, flavorful, and full of good-for-you ingredients.
This dish comes together in just 20 minutes, perfect for busy weeknights or when you’re craving pasta but want to keep it light. It’s also naturally gluten-free, low-carb, and vegan.
Why you’ll love this recipe
- Quick and easy: Ready in 20 minutes, minimal cleanup.
- Healthy comfort food: All the cozy pasta vibes, without the heaviness.
- Fresh and vibrant: Cherry tomatoes, basil, lemon zest—it’s summer in a bowl.
- Customizable: Make it spicy, add protein, or switch up the toppings.
Ingredient notes
Zucchini (aka courgette): To make enough noodles for 4 servings, you’ll need 4 medium zucchini. Look for firm, dark green ones without soft spots. If they’re extra juicy, pat them dry after spiralizing to avoid a watery sauce.
Cherry tomatoes: Sweet and juicy, cherry tomatoes are perfect here. As they cook down, they burst into a quick, flavorful sauce. Grape tomatoes or even chopped Roma tomatoes work in a pinch—just cook a little longer.
Garlic: Thinly sliced garlic adds flavor without overpowering the dish. If you’re not a fan of bold garlic, use roasted garlic. Don’t skip it—it makes the sauce sing.
Fresh basil adds a final touch of freshness. If you don’t have basil, try arugula, parsley, or a pinch of dried oregano instead.
No spiralizer? No problem.
A julienne peeler creates thin, noodle-like strips of zucchini. If not, use a vegetable peeler for long, thin ribbons. Stack and slice them lengthwise with a sharp knife.
How to make it
- Start the tomatoes
- Add garlic & season
- Prep your noodles: While the tomatoes cook, spiralize the zucchini or slice it thinly with a julienne peeler.
- Combine: Add the zucchini noodles to the skillet and toss gently to coat with the tomato sauce. Cook for 3–5 minutes until just tender.
- Make the vegan parmesan
- Serve: Plate the zucchini noodles, sprinkle with vegan parmesan, and top with fresh basil.
Tips and variations
- Want it spicy? Add red pepper flakes, chile de árbol or a pinch of chili oil.
- Add protein: Toss in some roasted chickpeas, crispy tofu, or white beans.
- No walnuts? Cashews, almonds, or sunflower seeds work just as well.
- No cherry tomatoes? Use chopped Roma or heirloom tomatoes and cook a little longer to reduce or use roasted cherry tomatoes.
Home cook to home cook tips
- If you don’t own a spiralizer, a julienne peeler or regular veggie peeler + knife combo will do the trick.
- Don’t overcook the zucchini—it only needs a quick warm-up.
- Double or triple the vegan parmesan and keep it in a jar; it lasts a week and upgrades any dish.
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.
- Spiralizer
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
- 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.
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.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨