Quick Spiralized Zucchini and Grape Tomatoes is a light, low-carb summer side dish that comes together in under 15 minutes. Bright grape tomatoes, tender zucchini spirals and fresh basil pair perfectly to create a simple, flavorful plate. Serve it as a refreshing side, or make it the main course by topping with grilled shrimp, chicken, or a handful of toasted pine nuts for extra texture.
Spiralized Zucchini and Grape Tomatoes
The saying “what grows together, goes together” captures the harmony of zucchini, tomatoes and basil. When they’re in season, their flavors are at their peak and require very little fuss in the kitchen. This recipe uses a thicker spiralizer blade so the zucchini noodles retain more bite and texture. The tomatoes are quickly cooked into a fragrant sauce with garlic, then the zoodles are tossed in and warmed just long enough to be tender-crisp.
For best results, use a large, firm zucchini and a handful of sweet grape or cherry tomatoes. Keep the zucchini cooking time very short — about two minutes after adding to hot pan — so the zoodles don’t get soggy. A quick sauté with a little olive oil and garlic draws out the tomatoes’ sweetness and creates a light sauce that clings to the noodles. Finish with chopped fresh basil and a pinch of crushed red pepper for brightness and a gentle kick.
Tips and Variations
- If you don’t have a spiralizer, use a vegetable peeler to make thin ribbons or cut the zucchini into matchsticks.
- Add a splash of balsamic vinegar or a squeeze of lemon at the end for extra acidity and depth.
- Stir in a handful of baby spinach or arugula at the last second to wilt greens into the dish.
- Top with grilled shrimp, sliced rotisserie chicken, or toasted nuts for a more substantial meal.
- To keep zoodles from becoming watery, avoid overcooking and remove them from the heat as soon as they’re tender-crisp.
More Spiralized Zucchini Recipes You Will Love
- Spiralized Zucchini with Tomatoes and Pesto
- Spiralized Zucchini Salad with Avocado and Edamame
- Spiralized Zucchini with Shrimp
- Shrimp Scampi Zoodles
- Kung Pao Chicken Zoodles
Quick Spiralized Zucchini and Grape Tomatoes
Course: Lunch, Side Dish
Cuisine: American
Prep: 5 mins | Cook: 10 mins | Total: 15 mins
Yield: 2 servings
Serving Size: 1 cup
Equipment
- Spiralizer (or vegetable peeler or knife)
- Large non-stick skillet
Ingredients
- 1/2 tablespoon olive oil
- 3 garlic cloves, chopped
- 3/4 lb grape tomatoes, halved
- Pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh basil
- 1 large zucchini, spiralized with the thicker blade
Instructions
- Heat the olive oil in a large non-stick pan over high heat.
- Add the chopped garlic and cook until fragrant and just beginning to turn golden, about 30 seconds.
- Add the halved grape tomatoes and the pinch of crushed red pepper flakes. Season with salt and freshly ground black pepper. Reduce the heat to low.
- Cover and simmer the tomatoes until they soften and release their juices, about 15 minutes, stirring occasionally to prevent sticking.
- Increase the heat to medium-high. Stir in the spiralized zucchini and the chopped basil. Season again with a little salt if needed, and cook just until the zucchini is heated through and tender-crisp, about 2 minutes.
- Remove from the heat and serve immediately while the zoodles are still firm and flavorful.
Notes
Do not overcook the zucchini; it should remain slightly firm to the bite. If you prefer a looser sauce, gently mash a few of the cooked tomatoes in the pan before adding the zoodles. Adjust the crushed red pepper to taste, or omit it for a milder dish.
Nutrition (per serving)
Serving: 1 cup — Calories: 117 kcal — Carbohydrates: 20 g — Protein: 4 g — Fat: 5 g — Fiber: 5 g — Sugar: 2 g — Sodium: 31 mg
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid making the zucchini mushy, or enjoy chilled as a cold salad.
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