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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

  • green zucchini squash (2 medium)
  • yellow squash (2 medium)
  • shallots (2 medium)
  • chopped garlic (1 tbsp.)
  • cherry tomatoes, halved (10)
  • olive oil (4 tbsp.)
  • salt (to taste)
  • pepper (to taste)
  • fresh basil (to taste)


  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. Peel and cut shallots into thin rounds.

  3. Add olive oil (if using) to a 24-inch skillet and heat until smoky. If you prefer, omit the oil by replacing it with water or by using a nonstick pan. Turn heat down to medium and add shallots, garlic, and zucchini and squash noodles.

  4. Stir with a wooden spoon for 2 minutes. Add cherry tomatoes. Cook for 5 minutes while stirring.

  5. Finish with seasoning and fresh basil and serve hot in a bowl with fresh basil and scallions.

Nutrition Facts

Per serving

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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