Zoodles with Blistered Tomatoes and Parmesan (Gluten-Free)

Healthy, delicious and gluten-free zoodles, zucchini pasta with roasted tomatoes that can be prepared in just a few minutes

by Krutit
written by Krutit
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Zoodles with Blistered Tomatoes and Parmesan (Gluten-Free)

Zoodles is one of those recipes I come back to every summer. I first learned it from the wonderfully talented Hilit Savir-Zidon, and it’s exactly the kind of meal I crave when the weather turns warm and heavy dishes lose their appeal.

Instead of pasta, zucchini takes center stage here, which means you’re mostly eating vegetables—fresh ones that haven’t been cooked long enough to lose their delicate flavor or nutritional value.

The result is light, vibrant, and satisfying in a way that doesn’t leave you ready for a nap afterward.

Zucchini works particularly well because it’s firm and less watery than standard summer squash, but if that’s what you have on hand, it will work just fine too. Just make sure it’s fresh and firm.

Zoodles with Blistered Tomatoes and Parmesan (Gluten-Free)

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Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 medium zucchini, firm and fresh
  • 5 tablespoons extra-virgin olive oil
  • 10 cherry tomatoes, halved (or more, if you like)
  • 2 garlic cloves, minced
  • ¼ chili pepper, finely chopped
  • 8–10 fresh basil leaves
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

To Serve:

  • Generous handful finely grated Parmesan cheese

Instructions

- Using a spiralizer, turn the zucchini into long noodles. If you don't have a spiralizer, use a vegetable peeler to shave the zucchini into thin ribbons. Stack the ribbons and slice them into thin strips to create a pasta-like shape.
- Halve the cherry tomatoes and finely chop the chili pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the tomatoes and chili and cook for about 1 minute, just until the tomatoes begin to blister slightly.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the zucchini noodles and toss for about 1 minute over high heat, just until warmed through. Be careful not to overcook them. The zucchini should remain crisp and fresh, not soft.
- Transfer to a serving platter. Season with salt and black pepper. Scatter the basil leaves over the top and finish with a generous shower of Parmesan cheese. Serve immediately.

Zoodles with Blistered Tomatoes and Parmesan (Gluten-Free)

The perfect summer meal! Photo: Tal Sivan-Ziporin

Notes

- A spiralizer creates the most pasta-like texture, but a vegetable peeler works beautifully too.
- Don't skip the Parmesan. In this recipe it acts as seasoning just as much as a garnish, and the delicate flavors really benefit from it.
- For a vegan version, replace the Parmesan with nutritional yeast.
- The less you cook the zucchini, the more refreshing the dish will be. Raw zucchini is absolutely delicious here.
- If you prefer deeper, more caramelized flavors, cook the zucchini a little longer—but not too long. Once it softens completely, you'll lose the texture that makes this dish special.

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