Zucchini Noodles with Burst Cherry Tomatoes & Basil

30 April, 2015

Zucchini Noodles with Burst Cherry Tomatoes & Basil

Simple to make and bursting with flavor, these Zoodles are perfect for Mom's special day!

As kids, we spent Mothers Day treating Mom to breakfast in bed. French toast, a fruit bowl, crispy bacon and a steaming cup of coffee was all she needed to kick start her day. Mothers Day, however you celebrate, should always include great food. Now that I'm getting older, I'm realizing that perhaps instead of a leisurely breakfast, Mom might rather enjoy us kids taking care of dinner and letting her sit back and relax with a glass of wine and the couch all to herself. Sounds like a good deal, right Moms?

When planning this years Mothers Day dinner, I wanted something easy that wouldn't keep me in the kitchen for hours. As much as this day is about pampering Mom with great food, it's also about spending quality time with her rather than slaving away over the stove. I've worked with zoodles, or zucchini noodles, a number of times in the past 6 months, falling head over heels in love with a vegetable that so closely resembles my favorite carb, pasta.

There are a few tricks to mastering zoodles if you want them to taste similar to spaghetti, such as throwing them in an ice bath immediately after cooking. Surprisingly, these noodles only need about 2 minutes in a hot pan to be crunchy and thoroughly cooked, otherwise they'll quickly become soggy and you'll be left with mushy vegetable pasta. While you could absolutely eat zoodles raw, I like to cook them as I do pasta, so to convince myself I'm actually eating pasta, but in a new and healthy way!

To achieve the look of spaghetti, you'll need a spiralizer of some sort to thinly slice and julienne the zucchini. Since zoodles are one of the biggest culinary crazes of 2015, there are plenty of spiral slicers and mandolins out there that will work wonders with spiralizing vegetables, everything from zucchini to carrots, onions, beets and more. Plus, these contraptions are so fun and simple to use, I found myself wondering why I don't spiralize my vegetables every night?

For this dish, I wanted to keep it simple, so I used a number of ingredients that I know work beautifully together: tomatoes, basil & parmesan. With the addition of zucchini noodles, there's really not much else you need. I used Gourmet Garden Lightly Dried Basil, which was great because it refreshes in cooking, so when cooked with cherry tomatoes and onions, the finished result is a sauce that's fresh, light and full of flavor. This satisfying dinner couldn't have been easier to prepare and I'm so excited to share it with everyone and their mother!

Happy Mothers Day, to all!

Zucchini Noodles with Burst Cherry Tomatoes & Basil


  • 1 zucchini, spiralized into thin noodles

  • 1 tbsp olive oil

  • 1 tbsp Gourmet Garden Garlic

  • 1 small onion

  • 1 pint cherry tomatoes

  • salt, pepper to taste

  • 2 tbsp Gourmet Garden Lightly Dried Basil

  • 1/2 tsp Gourmet Garden Lightly Dried Chili Pepper

  • 1/4 cup white wine

  • 1 small pad butter

  • 2 tbsp parmesan cheese

In a large pan over medium heat, warm the olive oil. Add the Gourmet Garden Garlic and onion and cook until softened and translucent, about 2 minutes. Then, add the cherry tomatoes and stir until combined. Season the tomato mixture with Lightly Dried Basil, Chili Pepper, salt & pepper. Return the mixture to a simmer and deglaze the pan with the white wine. Continuously stir until the tomatoes have burst and the mixture begins to thicken.

At this point, add the zucchini noodles to the mixture and cook for an additional 2-3 minutes. Then, immediately remove the zucchini noodles using a slotted spoon and add them to an ice bath to stop the cooking. Add a small pad of butter to the sauce and remove from heat. Add the zucchini noodles back in, toss with the sauce and cheese until combined and enjoy!

Zucchini Noodles with Burst Cherry Tomatoes and Basil


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