My best ever zucchini noodle recipe. Zucchini noodles with roasted cherry tomatoes, white beans, garlic, and fresh basil is one of my favorite recipes of summer. This recipe is vegetarian, vegan, and gluten-free. This one-pot meal comes together in under 30 minutes.
Zucchini season is upon us! I can't believe it's that time already. We planted two zucchini plants in March and suddenly they are huge and covered with little zucchini and big bright yellow blossoms. One of the reasons I grow zucchini year after year is that it's so fail proof. As much as I enjoy gardening, I still have a lot to learn and not
everything grows well for me. Zucchini though, has always provided us with a steady supply of squash for months and months. The irony is that my family doesn't love zucchini. I do have a few ways to prepare zucchini that are really delicious, however. Zucchini noodles, or "zoodles" are at the top of my list. I never thought my family could go through 4 zucchini in a night, but with this recipe we really do! Zucchini noodles are a great way to get more veggies sneak more veggies in.
This zucchini noodle recipe is adapted from one of my most popular summer recipes,
Capellini with Roasted Cherry Tomatoes. Readers and friends absolutely loved that one. It's incredibly simple, but so flavorful and mouthwatering. I love that the pure summery flavors of fresh tomatoes, basil, and garlic are at the forefront. Most of the ingredients get tossed into the pot at once to roast. Fresh cherry tomatoes sweeten up and burst while being roasted in the oven or stovetop with garlic and white wine. This recipe is even quicker than the original pasta version, as once the tomatoes are done cooking, I add the zucchini noodles to the same pot and let them soften for a few minutes. To make this zucchini dish a meal, I like to add hearty white beans. Beans are a great source of plant based protein. White beans like Cannellini are a natural choice as they are so often used in Italian cooking.
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