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  1. Recipe

Zucchini Noodles With Garlic-Roasted Tomato Sauce

4 servings

Source: Farmers & Chefs

Zucchini Noodles

These zucchini and squash noodles are packed with flavor and are a delicious gluten-free alternative to pasta!

About the Recipe

177 Calories · 3.11 g Protein · 3.85 g Fiber
Gluten-free · Nut-free

This recipe was developed as part of the Physicians Committee's Universal Meals program, which follows a simple set of guidelines that meet a wide range of dietary needs! Universal Meals are free of animal-derived ingredients, gluten-containing grains, and common allergens.


Makes 4 Servings

  • zucchini (2)
  • yellow squash (2)
  • shallots, sliced (2)
  • garlic, minced (2 cloves)
  • cherry tomatoes, halved (10)
  • salt (1/8 tsp (0.6 mL))
  • pepper (1/8 tsp (0.6 mL))
  • fresh basil, thinly sliced (1/2 bunch)
  • green onions, thinly sliced (2)


  1. First, wash and dry the squash and zucchini. Then, cut off the stems and cut the squash and zucchini in half. Use a vegetable spiralizer to turn the squash and zucchini into spaghetti-shaped noodles.

  2. Add 1/4 c (59 mL) of water to a 24-inch (61-cm) skillet and heat until simmering. If you prefer, omit the water by using a nonstick pan. Turn heat down to medium and add shallots, garlic, and zucchini and squash noodles.

  3. Stir with a wooden spoon for 2 minutes. Add cherry tomatoes. Cook for 5 minutes on low while stirring occasionally

  4. Finish with salt and pepper and serve hot in a bowl with fresh basil and scallions.

Nutrition Facts

Per serving:[MN1] [RF2] 

Calories: 177

Fat: 14.39 g

     Saturated Fat: 2.04 g

     Calories From Fat: 71.44%

Cholesterol: 0 mg

Protein: 3.11 g

Carbohydrate: 12.22 g

Sugar: 6.64 g

Fiber: 3.85 g

Sodium: 9 mg

Calcium: 79 mg

Iron: 1.39 mg

Vitamin C: 26.33 mg

Beta-Carotene: 916 mcg

Vitamin E: 2.45 mg

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