Quick Spiralized Zucchini and Grape Tomatoes

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Quick Spiralized Zucchini and Grape Tomatoes is a delicious, low-carb summer side dish. Ready in less than 15 minutes.

Quick Spiralized Zucchini (Zoodles) and Grape Tomatoes

I think it was on an episode of MasterChef Junior that I heard the quote “what grows together, goes together” which makes so much sense. Zucchini, tomatoes and basil are just made for each other, you can serve as a side dish, as suggested, or even as a main dish topped with some grilled shrimp or chicken.

Since grape tomatoes and zucchini are in season, I thought it would be a good time to revive this recipe from the archives.I’ve been using the thicker blade on my Paderno Spiral Vegetable Slicer to make my zoodles (zucchini noodles). I like the larger noodle because it has more of bite and I’m careful not to overcook them so they don’t get soggy. Under two minutes is all they need, then I quickly remove them from the hot skillet or they will keep cooking.

Quick Spiralized Zucchini (Zoodles) and Grape Tomatoes

Quick Spiralized Zucchini (Zoodles) and Grape Tomatoes

I think it was on an episode of MasterChef Junior that I heard the quote "what grows together, goes together" which makes so much sense. Zucchini, tomatoes and basil are just made for each other, you can serve as a side dish, as suggested, or even as a main dish topped with some grilled shrimp or chicken.
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4.89 from 9 votes
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Quick Spiralized Zucchini and Grape Tomatoes

1
1
1
SP
117 Cals 4 Protein 20 Carbs 5 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 2 servings
COURSE: Lunch, Side Dish
CUISINE: American
I think it was on an episode of MasterChef Junior that I heard the quote "what grows together, goes together" which makes so much sense. Zucchini, tomatoes and basil are just made for each other, you can serve as a side dish, as suggested, or even as a main dish topped with some grilled shrimp or chicken.

Ingredients

  • 1/2 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 3/4 lb grape tomatoes, cut in half
  • pinch red crushed pepper flakes
  • Kosher Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh basil
  • 1 large zucchini, spiralized with thicker blade

Instructions

  • In a large non-stick pan set over high heat, heat the oil.
  • Add the garlic and cook until golden, 30 seconds.
  • Add the tomatoes, and crushed red pepper flakes, and season with salt and pepper. Reduce the heat to low.
  • Simmer, covered, until the tomatoes soften, 15 minutes.
  • Increase heat to medium-high, stir in the zucchini and basil, season with salt and cook 2 minutes. Serve right away.

Nutrition

Serving: 1cup, Calories: 117kcal, Carbohydrates: 20g, Protein: 4g, Fat: 5g, Sodium: 31mg, Fiber: 5g, Sugar: 2g
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 3
Keywords: spiralized zucchini

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126 comments

  1. I love this recipe but today I read the comments and I have a question. I use zoodles that I buy presliced. In one reply you say that you use cooked zoodles. Are you saying that you blanch them first before they go in to pan? Thank you

  2. Loved this recipe!  I added 1/2 red pepper to garlic to sauté them together.  I also added some dry red wine with the tomatoes and let it reduce before I added the zucchini spirals.  It was so delicious!!!  Grilled chicken breast added to it makes a complete meal!  Yummy!!!!

  3. Love it! So easy to make and super delicious! 

  4. This was very easy to make. Nice and light for week nights

  5. Delicious as is! Yum, Yum, Yum!!!

  6. Super yummy! 

  7. This tastes great. I add more chili flakes because I like it spicy. Next time I make this I will add tuna and see how that goes. 

  8. Why isn’t this gluten free? Thanks!

  9. This was delicious, plus quick and easy!

  10. Delicious, fast and healthy

  11. Tasted great! I added some toasted pine nuts for texture diversity. 

  12. Fantastic flavor! I added a bit of grated ginger with the garlic but the tomato and garlic are the stars of this dish. Zucchini noodles are a bit messy to eat but the 2 mins to cook is perfect. Will be making 1x per week until I use up the zucchini and tomatoes from my garden. 

  13. How long does this keep in the fridge? I’m thinking of meal prepping this for a week (lunch). Please reply ❤️

  14. I made this dish last night! Wow! Simple but packed with so much flavor! Will definitely make again!! I paired it with a veggie burger and your bleu cheese dressing salad!! My husband and I enjoyed every bit! Thank you Gina for sharing your wonderful recipes. I am currently on Weight Watchers and have lost 35 pounds. Finding this website has been god sent! Love the new ideas and that you have calculated smart point. Thanks you again!

  15. This was so good! Thank you!

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  22. Made this recipe for the first time last night and it turned out so good!  I changed it up a bit… added 2 Tbsp of fresh basil and fresh parsley, and 6 cloves of garlic… with fresh parmesan sprinkles on top… will definitely make again!

  23. I have made this recipe twice. It is delicious and is now my favorite way to eat zucchini.

  24. You said you precooked the zucchini? Its my first time with zoodles so I’m a bit lost. How long do you cook them? Do you add salt to the water?

    • Look at direction #5, “Increase heat to medium-high, stir in the zucchini and basil, season with salt and cook 2 minutes.” (make sure you remove from the heat so they don’t keep cooking)

      • Tried this dish yesterday. As I said, first time with zoodles and I gotta tell you I’m amazed! You can tell because this is the first time I ever bothered to actually leave a comment like this. So simple, so few and basic ingredients, so sceptical to begin with… I liked it a lot. Didn’t miss actual pasta at all, boyfriend didn’t miss his daily meat with lunch. Nice XD

  25. Hello,
    I have a Vegetti spiralizer. It’s handheld (there is also a stand one). I got it for around $12 off amazon. You can make 2 sized noodles. Very handy and portable!!! I love zoodles!!!

  26. I make this Recipe over and over again for myself and company 
    It’s always a huge hit. 
    It’s one of my favorites❣️
    Everyone asks me to naked it when they come????
    Thank you so much for your awesome recipes. 

  27. OH I loved this. Made it tonight using my brand new spiralizer. Made the following additions – cooked onion, baby spinach and hot smoked salmon crumbled throughout. Even my 20 year old son loved it and he doesn’t like zucchini. It’s a winner! Thank you

  28. This recipe is one that I make over and over again! So easy, yet so delicious. Even my boyfriend says he doesn’t miss the pasta! Love it and will continue making it ????

  29. Hi there, would you please share what kind of spiraler you have?  I made this tonight but the one I have makes very thin spirals. Thanks!

  30. do you cook the zoodles or use them raw in this recipe?

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  32. Wow, this was amazing!!! I added mushrooms and served it along with grilled salmon.  Will be making it again very soon??

  33. Made this for lunch and added a couple of anchovies which really kicked it up a notch. Delicious! Love your recipes.

  34. Followed this recipe with a few revisions…added 4 artichoke hearts, quartered with tomatoes,  tossed pesto in with zucchini inplace of basil.   Topped with a sprinkle of Parmesan reggiano cheese.  Soooooo delicious!!!

  35. I am not usually one to comment on recipes, but this one is amazing. First of all, I love that this is a super simple and easy to put together recipe. Prepping and spiralizing the veggies is the most labor intensive part. I made it the other night with grilled chicken and served it as a complete meal. My boyfriend requested it again two nights later, stating that just thinking about the sauce made his mouth water. The only changes I made were to add sautéed white onion before I added the garlic, and a squeeze of lemon towards the end. Oh and I also tripled the garlic, but that’s just a personal preference.   I also used fresh basil from my garden, which was a nice touch 🙂
    Thanks again for the great recipe! 

  36. Made this for dinner for the whole family……served with Parmesan cheese and sliced grilled chicken on top or some with shrimp. It was a big hit. Thank you!

  37. This is a great recipe.  If you don’t have cherry tomatoes throw in a can of drained fire roasted tomatoes.  I serve this with marinated sautéed shrimp.  DELISH!!  

  38. This zucchini recipe looks good and seems very simple to make. The spiralized zucchini make it more special. Thanks Ghina for creating this low fat recipe!

  39. This zucchini recipe looks good and seems very simple to make. The spiralized zucchini make it more special. Thanks Ghina for creating this low fat recipe!

  40. This is one of those dish where you don't feel like you're missing out on anything because there are so many fab textures and flavours! 😀

  41. This is one of those dish where you don't feel like you're missing out on anything because there are so many fab textures and flavours! 😀

  42. Made this for dinner tonight and added shrimp. So good, even my husband approved!!!!! Can't wait to make it again!here

  43. Made this for dinner tonight and added shrimp. So good, even my husband approved!!!!! Can't wait to make it again!

  44. Hi,
    Thank you for this zucchini recipe. I tried it already and my family likes it very much. I'll make it again.

  45. Don't usually like the taste of zucchini but I'm trying to turn a corner and this recipe looks really tasty so might have to give it a try! Thanks

  46. I've had that Paderno slicer sitting on my counter for several months. I finally used it tonight to make this. So good! I added a little parm on top before eating. I'll definitely be making this again!

  47. I know what I'm having for dinner tonight!! This looks delicious!!

  48. Can you use yellow squash also with the zucchini? I have one of each and need to do something with the yellow squash. Has anyone ever tired the yellow squash?

  49. Love this recipe Gina!!! I have a VeggiePasta Spiralizer I got off Amazon too! On a "zoodle" craze/crave now too!!! Love it!!! And love your recipes too:-)!

  50. I've had that Paderno slicer sitting on my counter for several months. I finally used it tonight to make this. So good! I added a little parm on top before eating. I'll definitely be making this again!

  51. I started using the spiralizer a month ago for the purpose of making salad with spiralized carrots. I use with cucumber but it is too soft for the perfect finish. I heard somewhere about the great collocation among zucchini, tomato and basil but haven't eaten or tried to make anything like this. I do not like to stir the tomato much as I like eating it not too overcooked.

  52. I normally make my favourite summer recipe with sprialized zucchini noodle. I add some almond on top for more fatty taste and few drop of lemon juice for juicy exterior. I think this is the simplest but yours is even more. Worth a try!

  53. Followed your recipe exactly. The flavor was amazing. We enjoyed it with chicken Parmesan and even my husband could not get enough. That says a lot.

  54. Made this last night for dinner and it was amazing! I should have known, as EVERYTHING I've ever made from Skinnytaste is delicious! Even the hubs, a meat eater, thought it was so good and fresh! Thank you so much for such great, healthy, TASTY recipes!

  55. Gorgeous!! Perfect for my current Whole30 endeavor! I'll be adding some shrimp on top & having this for din very soon, thanks Gina 🙂

  56. Just wondering. When you spirilize the zuccinni, do you cut it up or leave it as one big spiral? Or would you suggest spirilizing a cut zuccinni for shorter strands?
    I sure want to make this.

  57. I have a Vegetti spiralizer. It's handheld (there is also a stand one). I got it for around $12 off amazon. You can make 2 sized noodles. Very handy and portable!!! I love zoodles!!!

  58. This is one of my favorite recipes. Tastes really good with some shredded and chicken and a little Parmesan cheese sprinkled on top. Just make sure you add the basil at the end.

  59. I just made this recipe and it was awesome. I picked up the Zoodles at Whole Foods.

  60. I have had my Paderno spiralizer in a box for months. I don't know what I was waiting for. Recipe is very tasty, flavors come together nicely. I am going to love making zoodles!

  61. Gina, I have to say one of my favorite things about your blog is reading all the comments! Before I make a recipe I always check what modifications people have made – usually some great ideas. Made the fiesta bean salad yesterday as I saw you posted about healthy salads- we added jalapenos and my boyfriend and I may have eaten the whole thing as a main dish.

  62. I love your pan, can you tell me what brand it is? Making this tonight and adding shrimp! SO excited. Thanks!

  63. Do I need to salt the zucchini before hand so it sweats out the excess mositure? Thanks!!

  64. Made this tonight! Great flavors! The olive oil gives it a much better taste than just tomatoes and zucchini!

  65. Just made this for dinner tonight. Served with sautéed shrimp. It was DELICIOUS! We will be making this again…soon!

  66. This looks delicious! I've been OBSESSED with Zoodles ever since I purchased the Veggetti from BBB. I am definitely making this sometime this week.

    http://www.bedbathandbeyond.com/store/product/veggetti-spiral-vegetable-cutter/1042545910

  67. Zoodles are my life right now – I can't get enough!! Love the grape tomatoes here!

  68. I bought a spiralizer about two years ago and immediately purchased one for my mom since I loved it so much!

  69. I made this for lunch today. Delicious! I added a bit more than a pinch of red pepper flake because I like heat and a little parmesan cheese because it just seemed to fit. The dish was just fine without it. I was very pleasantly surprised by this recipe.

  70. I made this today for lunch. I added some part-skim mozzarella cheese for two additional points. This recipe is a keeper.

  71. I love tomatoes and it looks so delicious. Thank for sharing.

  72. I just bought the spiralizer you have linked here because I am tired of being tempted by these delicious spiral veggie noodle recipes! As soon as it comes in the mail, game on, I am making ALL the recipes!

  73. So good! I've been a Skinny Taste follower for YEARS. I seriously think I may have been the first site visitor LOL.

    This is one of the easiest and freshest recipes I've tried in all these years. I added a chicken breast on the side for my hubs, but for me these veggies were enough. Perfect after work dinner. I'm so excited to keep this on my rotating menu.

  74. I made this as a side for dinner last night and it was excellent. Loved the red pepper flakes for a little kick. Will definitely be on rotation in my house! Thanks, Gina!

  75. Very delicious I must remember to make this

  76. I know what I'm having for dinner tonight!! This looks delicious!! Your Stuffed Pepper Soup is a huge favourite of mine and now my friends that I've shared it with 🙂

  77. I've been on a major zoodle kick lately & can't wait to try this one out!

  78. I recently saw this gadget at a cooking demo in Zurich — definitely need to get one for myself. If for no other reason, so that I can try out this recipe when the Tuscan tomatoes start arriving at the Swiss markets.

  79. How is this calculated to 3 points for WW? The only item here that has any points is the oil. 1/2 tablespoon would be 1.5 points for the entire dish. The Veggies have no points. That would make each portion 3/4 of a point. I don't get it????

    • At my WW meeting we were told we did not have to add the o points in the recipe builder, I think they must have in this to account for the 3 points.

    • I was wondering the same thing. When you enter the carbs # into the calculator that is what give it 3 points. But as you say the veggies are free, so it does not make sense. If you point the ingredients separately it would be just 2 points for the olive oil or 1 point per serving.

    • thank you for your comments because I too was confused. I had a similar problem once but it was because banana has points if it is cooked. I was hoping that was not true for zucchini because it is my go to veggie.

    • Ok, that answers my question. I didn't understand how this could be 3pp per serving.

    • I use Weight Watchers recipe builder, it came out to 3 points. Up to you if you want to count it.

  80. Could you use this recipe as a salad?

  81. I bought a spiralizer about two years ago and immediately purchased one for my mom since I loved it so much! Previous to that, I used to peel the zucchini completely with a vegetable peeler to make thin noodle strips.

  82. I made this last night and added shrimp, seasoned with Cajun spices after the tomatoes had cooked and it was amazing! Thanks Gina!!

  83. This recipe looks amazing! Do you own the three blade or four blade spiralizer?

  84. Loving this spiralizer recipe! The tomatoes are gorgeous. Can't wait to try this beautiful dish. Pinning!

  85. Gina, all these recipes you are posting make me wish I had asked for a spiralizer for Christmas! Very belated, I made the meatball vegetable soup this weekend. It was SO good, and I love how the soup is a great base, I feel like you could really put whatever vegetables, pasta, chicken, etc in there and it would be great! You really make this busy momma's life easier:)
    -Lauren

  86. What a tasty zoodle meal!

  87. These flavours! <3 Can't go wrong 🙂 I hope you had a lovely St. Patrick's Day Gina 🙂 xx

  88. OMG this looks so good. I must be hungry for lunch. 🙂

    If we don't have a spiralizer, how do you suggest we prepare the zucchini for this dish? Do you think it would still work if they were a different shape?

  89. I spiralize zucchini quite often, but I can't believe I've never tried it with tomatoes. Very psyched to try this, thanks for the great idea!!

  90. those spiralizers are SO cool, and if i had one, i suspect i'd use it pretty much exactly as you have here. wonderful creation!