Zucchini Spaghetti With Roasted Tomatoes

This is what I call my summer spaghetti with sauce.  I love zucchini and roasted tomatoes, a simple dish that has the same feel as eating a whole bowl of spaghetti but without the heaviness.

Serves: 2


2  zucchini, spiraled (I use the GEFU Spirelli)

1  pint cherry tomatoes

Extra Virgin Olive Oil

A bunch of fresh basil, chopped

Sea salt and freshly ground pepper



Toss the tomatoes with the basil and enough olive oil to coat all of the tomatoes evenly.

Spread on a sheet pan, sprinkle with a pinch of sea salt and freshly ground pepper.

Roast at 400 degrees for 20-30 minutes or until the tomatoes have burst.

Just before the tomatoes are done, saute the spiraled zucchini with a little bit of olive oil just for a minute of two.

Add the tomatoes to the zucchini and mix gently.  Serve straight away!

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