Zucchini Noodles with Cherry Tomatoes

Zucchini Noodles with Cherry Tomatoes

If you are looking for an alternative pasta, give zucchini noodles a try. They are low-fat, low-carb, gluten- and grain-free “noodles”. There are many vegetable spiralizers out in the market. The one I have was gifted from my friends who bought it at Sur La Table, here. You can find a similar one here. This recipe was inspired by my Sur La Table & KitchenAid excursion trip last month organized through the International Food Blogger Conference

The event was held at Sur La Table’s headquarters in Seattle. The attendees and I got a sneak peek at their new cookware, bakeware, and small kitchen appliances. They also gave us a cooking demo of zucchini noodles with cherry tomatoes, and we were wowed how flavorful the dish was. The flavors reminded me of a Mediterranean dish with ingredients such as olives, tomatoes, feta cheese, and dill. This dish only takes 15 minutes to put together. The only cooking part is the zucchini that takes about 5 minutes. Easy, right?

Zucchini Noodles

Zucchini Noodles

Zucchini Noodles

Zucchini Noodles with Cherry Tomatoes

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Zucchini Noodles with Cherry Tomatoes

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Spiralized vegetables are a healthy alternative to high carb pasta. This "pasta" recipe is quick and healthy to prepare. The cherry tomatoes are sweet and juicy and contrast perfectly with the saltiness of the Kalamata olives and feta cheese. The Mediterranean flavors come together beautifully.


1 pint cherry tomatoes, halved
1/4 cup roughly chopped Kalamata olives
1/2 tablespoon minced dill
1/2 tablespoon dried oregano
1/2 tablespoon red wine vinegar

1 1/2 tablespoons extra-virgin olive oil, divided
freshly ground pepper
1/2 tablespoon finely chopped garlic
1 yellow squash, spiralized
1 zucchini squash, spiralized
1/4 cup crumbled feta cheese


1. In a medium bowl, add the cherry tomatoes, Kalamata olives, herbs, red wine vinegar, and 1 tablespoon extra-virgin olive oil and toss to combine. Season with a pinch of ground black pepper and set aside.
2. In a large saute pan over medium-high heat, add the remaining 1/2 tablespoon olive oil. Once the olive oil is hot, add the garlic and sauté until fragrant (about 1 minute). Add the spiralized squash noodles to the pan and season with a pinch of ground black pepper. Sauté the noodles until tender (about 5 minutes).
3. Transfer the noodles to a serving platter and top with marinated tomatoes. Garnish with crumbled feta and minced dill. Serve immediately.

Recipe adapted by Sur La Table "Zucchini Noodles with Heirloom Tomato Sauce"

Zucchini Noodles with Cherry Tomatoes

The highlight of the excursion was the swag bag we received from Sur La Table & KitchenAid, and I am ecstatic to try out these products!



Disclosure: Active food bloggers received a reduced price of $195 to attend the conference if they agreed to write at least three posts about the conference itself, the venue, the sponsors, or the food. All opinions are my own.

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One Response to “Zucchini Noodles with Cherry Tomatoes”

  1. I was on that excursion too and not only was it fun to watch that spiralizer work, I can verify that the recipe was good!


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