Zucchini Noodles with Slow-Roasted Cherry Tomatoes and Cream

zucchini noodles with tomatoes and cream Zucchini noodles have been all the rage for quite a while now, I’ve even made them my self and posted it here on my blog. In the past I’ve used my handy julienne slicer to create my “pasta” noodles but recently I bought a Spiralizer to see what all the hype was about.

I’m really not a person who has lots of big gadgets, quite frankly I don’t like cleaning all the different parts, but I’m going to make an exception with this one, I loved it!

What I like about it is that you get long continuous noodles that really look like pasta, it’s super healthy and light, a pasta alternative when you want one, it’s low carb, gluten free and you can create a million different recipes with it just like you can with regular pasta, and just like I did with this dreamy sauce, more on that below!

So far I’ve only tried it with zucchini and yellow squash but it’s also good with potatoes, butternut squash, onions, carrots, cucumbers, the list goes on and on and it comes with three different blades.

zucchini noodles I was surprised how easy it was to use, just cut the tip and bottom off your zucchini, then slice it right in half and attach the big hunk to the slicer, now turn the handle and watch your noodles appear.  I couldn’t stop, I was out of control I used five zucchini and two yellow squash, I had a ton when I was done and it all came out perfectly, nice and curly and long.

zucchini noodleszucchini noodlesspiral vegetable slicer The feature I really love about this is that it actually cores your squash, see the picture above, all the seeds are contained which makes for a nice dry “pasta” and you know how wet zucchini can be. In fact I had so much leftover that I put it into zip bags and two days later the “pasta” was still dry, no moisture at all in the bag which is so typical of cut zucchini, that was a big plus for me!

slow roasted cherry tomatoes Now for that dreamy sauce I paired it with, it came straight out of this book, by Domenica Marchetti. I’m always roasting cherry tomatoes, I’ve done it a zillion times, but never have I placed them into heavy cream and parmesan afterwards. Brilliant!

slow roasted cherry tomatoes and cream

Wow!  I knew I would love this recipe the minute I saw it in her book, it’s decadent and oh so flavorful and actually a little goes a long way. But what’s not to love about slow roasted tomatoes, cream, parmesan, basil and thyme, it’s a match made in heaven!

zucchini noodles with tomatoes and cream And you might not feel as guilty spooning it over healthy zucchini pasta noodles, I didn’t!

Zucchini Noodles with Slow-Roasted Cherry Tomatoes and Cream
  • 3 zucchini
  • 1 yellow squash made into zucchini noodles by using either a Spiralizer or a julienne slicer.
  • For the Slow Roasted Cherry Tomatoes and Cream Sauce, adapted from Domenica Marchetti's, (The Glorious Vegetables of Italy)
  • I used a mixture of both yellow and red cherry tomatoes for added color
  • 1 pint of yellow cherry tomatoes, cut in half
  • 1 pint of red cherry tomatoes, cut in half
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 or 3 fresh thyme sprigs
  • small handful, chopped fresh basil
  • ¾ cup heavy cream
  • ¾ cup of freshly grated Parmigiano Reggiano cheese
  • olive oil
  • salt and pepper to taste
  1. Arrange the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle all over with olive oil, salt and pepper. Roast at 275 degrees F for 1½ hours until puckered but still juicy.
  2. Heat the butter in a saute pan over medium low heat, when the butter is melted and starts to foam add the shallot, cook until softened.
  3. Scrape in the tomatoes and any juices that collected on the baking sheet.Add the thyme sprigs and pour in the cream, I added half of the cheese by sprinkling it around the tomatoes and into the cream.
  4. Heat gently on low until it simmers. Turn off the heat and stir in basil.
  5. In a larger saute pan, drizzle with oilve oil and place your zucchini noodles on top, gently cooking and carefully tossing until just slightly wilted and still al dente, just a few minutes.
  6. Place zucchini noodles onto a serving platter and spoon the sauce right over the top, adding more parmesan cheese.


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  1. I’m completely fascinated by spiralizers, and I don’t know what’s stopping me from buying one. I think I was overwhelmed by the choices the last time I looked on Amazon. This meal looks incredible, I need to get one of those gadgets asap!

  2. This looks DELICIOUS! Gorgeous creamy sauce! And that spiralizer looks SO useful 🙂

  3. Wow, I am in love with this recipe. I bought a Spiralizer a few months back at Williams Sonoma. I have yet to be able to make it work right for me! I have tried zucchini a few times and it just gets stuck! What am I doing wrong? Any tips Marie???
    As always, I am stealing this beautiful recipe…..

    • Judi, cut the tip and stem off, then cut the zucchini in half then give it a good smack on the METAL BLADE SIDE, right over the whole that makes the core come out,do that first then connect it to the plastic prong side, it works like a charm! I tried attaching the zuc to the plastic prong side first and it did not work at all, kept falling, that’s probably why your having problems. give it another try, it works perfectly!

  4. Marie – I never heard of a spiralizer, but now I want one. That looks so cool, and the sauce looks dreamy. I have all of Domenica’s cookbooks, but never made that creamy tomato sauce. I can’t wait to try all these great ideas.

  5. Denise Lamb says:

    Marie: You always have the best recipes.
    Can’t wait to try this on when the succhinis
    are ripe in the garden
    I am dreaming of what this will taste like.


  6. Marie, this is such a brilliant riff on my recipe. I love it. And the images are gorgeous. Thank you for the shout-out. I’m like you ~ I don’t like too many gadgets and this one looks pretty big. But…it looks so appealing and easy. I might have to cave. So many possibilities. Cheers, Domenica

    • Yes, so many possibilities, I see something with butternut squash in the fall! Your sauce is to die for…

      • Grazie cara. That is sweet of you to say. I’m glad you like it. It’s one of my favorites, too. BTW, would you believe I got an email from Williams-Sonoma today with a promotion for the spiralizer?!? Too funny.

  7. Ok, I guess I have to buy this thing now….and I love Domenica’s recipes, all of them!
    Roasted tomatoes are my fave, and my cherry tomatoes will be ripe SOON!

  8. Your dish looks fabulous, it must taste heavenly. A+ for presentation. 🙂

  9. Thank you! Thank you! Thank you! I love the whole concept. I’ve always been fond of spaghetti squash and now this. Where have I been? I haven’t heard or seen a Spriralizer. This is a must for me. We make our own pasta but I’ve been wanting to do more sauces yet save on some calories — this is PERFECT. When I post on my blog I’ll certainly credit you for the inspiration. Love it!!

  10. just a wonderful great marvelous beautifull yummy recipe!!!!
    thank you so much for this good idea i want to do it very soon

  11. OMG best one ever. Pinning now!!! Love all your recipes!!!!

  12. Thank you Marie. I am always looking for low carb meals. Your recipes are the absolute best!

  13. I have an apple peeler, corer thing…I wonder if it would work with zucchini too? This sounds so delicious!

  14. My mother has been raving about a “zucchini pasta” that she orders at a local restaurant…I’d never heard of it and then I saw the Spiralizer in the Williams Sonoma catalog, too. Your pasta with Domenica’s sauce looks amazing! I see another gadget in my future…

  15. Got all of the ingredients from my garden for this yummy dish, Marie. Even have the cream in the frig! Making this STAT!

  16. Barbara Mongilutz says:

    Made this last night using a Veggitti gadget it was wonderful, added some leftover roast chicken. It so gook even my husband liked it and he isn’t much for veggies.

  17. Believe it or not, I’ve never tried zucchini noodles, but since I’m attempting to cut down on my carbs (not easy!) this sounds like just the ticket! And you can’t go wrong with any of Domenica’s recipes.

  18. Now I want a spiralizer! What a fun gadget! It looks like a good way to get children to eat vegetables. I lalso ove all of Domenica’s’ cookbooks.

  19. Totally drooling over this, great recipe!

  20. Becky Herlitzke says:

    I made this last night. AMAZING!! So in love with this sauce with zucchini pasta. It’s easy too!! I’ll definitely be making this for guests. It’s no fail and impressive. Thank you so much for sharing it. Can’t wait to see what you come up with next. FYI: I have also used this sauce with butternut squash, kohlrabi, and zucchini pasta. My husband loved it served as a side with Porketa. Thanks, Becky

    • Oh you’re giving me all kinds of ideas Becky, I can’t wait to try it with butternut squash too! Thank you!

  21. Danielle says:

    I made this last night and it was insanely delicious! I made one change and added a bit of fresh garlic… Thanks for the recipe! I will be making this again and again…

  22. So creamy! a great tasting and looking appetizer! if I try this at home, I really wish that it looks like this and also the taste.

  23. Very good idea! I’ve never thought to make spaghetti shaped zucchini … very stimulating I’ll try to cook your recipe asap although with some variations.

  24. It was delicious! The idea of subbing squash for pasta is pure genius! I’ll be doing that again … and again. I did a high heat roast, because I was hungry and couldn’t wait 90 minutes, lol. Next time I’ll do low and slow. Thanks for a great recipe!

  25. This recipe is delicious! I made it last night and it was a HUGE hit with my family. I didn’t have enough zucchini so I used fettuccine with it. Mmmmm! I think it will be a staple in our house. Thanks for this wonderful recipe!

  26. Ok I’m completely addicted to this sauce!! Recently my husband and I gave our son and his new bride a fancy cocktail party for 80 guests. I saw a photo on Pinterest for individual veggie tray cups served in 2 oz sample cups. I made these with match sticks of colored peppers, cucumbers, celery, and carrots stuck into a small blob of dip. I wanted to decorate them with the small mushroom shapes that are left after Spiralizing 80 radishes. These turned out beautifully and I was left with a huge bag of radish spaghetti. I decided to stir fry the radish pasta in a little olive oil and serve it with your addictive roasted tomato Parmesan sauce. This is a must try!!! Amazing flavor combination, low carb side dish…or complete meal!!

  27. Sarah M. says:

    Thanks for the recipe! I made it for dinner last night – it was delicious. I pureed the sauce in a food processor when it was finished, and it had a beautiful texture and color. Was a great way to use up an abundance of cherry tomatoes from my garden.

  28. Made it again tonight doing the slow roasted version. It was so decadent with all that cream, but I know I can do a quicker roast and get by with much less (cream). Thanks again!

  29. Hi Marie I love any recipe with courgettes and this is so refreshing…It’s a really winner in our kitchen even if I make it for myself. My husband is not a keen green veg eater…. but I am! Thank you for a delicious recipe xoxo

  30. Andrea Flagg says:

    Fabulous dish. Made this last night – Wow. Love having a dish to use up the summer squash. I wait to see your postings. My husband is Italian and I am not so cooking Italian was always a challenge. You make it seem so simple.

  31. This was an an outstanding dish – thank you for this. Your site and recipes are wonderful.

  32. I just made this – and I’m so happy it’s zucchini and not pasta because that means I can eat more of it. It is beyond delicious!!!

  33. This is my husband’s absolute favorite dish. He asks for it all the time, and of course I have to make extra so he can take for lunch, too!

  34. Such a great and tasty post we have lots of customers whose first demand is Zucchini Noodles with Slow-Roasted Cherry Tomatoes and Cream. We will sure try this recipe for our customer, and want to give a thanks in advance from our customer to you for sharing such a precious dish, Thanks For you this nice post.

  35. This looks delicious! I recently purchased a spiralizer and have been looking for ways to use it. Roasting the cherry tomatoes is a great idea, even out-of-season ones will taste better. I may roast some garlic with the tomatoes to use in the sauce. Thank you for posting!

  36. I just made this with the last of the zucchini and cherry tomatoes from my garden. It’s delicious, and very easy to make

  37. Sydney Mitchell says:

    I made this last night. It was awesomeeeeeeeee

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