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
Equipment
- Spiralizer
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
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- 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.
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