Lemon-Garlic Zucchini Noodles with Roasted Tomatoes

Lemon-Garlic Zucchini Noodles with Roasted Tomatoes
Have you tried your hand at spiralized vegetable noodles yet? They’re all the rage, and for a good reason! Veggie noodles are a fun way to get some extra nutrients into your diet, and they’re super easy to prepare. I love my spiralizer so much that I can’t help but make doe eyes at it and commend it for all the deliciously healthy meals it has brought to my table.

Roasted Tomatoes and Spiralized Zucchini
Chances are, you or someone you know was blessed with an abundant crop of zucchini this year. Spiralizing it into noodles is a great way of using up a lot of squash in one go once you’ve had your fill of zucchini bread, zucchini muffins, and zucchini everything else. If you’re new to spiralizing vegetables, you can use a hand-held or free-standing spiralizer — I use a Spirelli, which I reviewed over on the Marketplace. No matter what tool you use, it takes seconds to turn vegetables into noodles – quicker than boiling a pot of pasta!

Lemon-Garlic Zucchini Noodles with Roasted Tomatoes
You can serve zucchini noodles with marinara or pesto, just like regular noodles, but this version is tossed in a light lemon-garlic dressing. While the tomatoes are roasting in the oven, spiralize the zucchini and whisk together the dressing — the whole meal is finished in less than 30 minutes! And if you don’t want to turn on the oven, that’s okay too — fresh tomatoes or sun-dried tomatoes will work just as well.

This post was originally published July 28, 2014.

Lemon-Garlic Zucchini Noodles with Roasted Tomatoes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Lemon-Garlic Zucchini Noodles with Roasted Tomatoes

Zucchini noodles tossed with oven-roasted tomatoes, pine nuts, and a garlicky lemon dressing.


  • 10 ounces grape tomatoes
  • 1 tablespoon grapeseed oil (or any neutral-flavored cooking oil you have on hand)
  • 1 teaspoon dried oregano
  • Salt to taste
  • 2 pounds zucchini, spiralized
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 1 large clove garlic, minced
  • 3 tablespoons toasted pine nuts


  1. Preheat the oven to 375°F.
  2. Toss together the grape tomatoes, oil, oregano and a pinch of salt on a rimmed baking sheet. Roast for 12 to 15 minutes, or until the skins begin to wrinkle and move away from the flesh. Remove from the oven and let the tomatoes cool slightly.
  3. Place the zucchini noodles in a large serving bowl.
  4. Whisk together the lemon juice, olive oil, lemon zest, and garlic; pour it over the zucchini noodles and toss to coat. Add the roasted tomatoes and pine nuts and serve.

About Julia

Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. A Lake Tahoe native, Julia loves to play outdoors, and enjoys developing recipes that are nutrient-dense and approachable to make any night of the week.   Read more from Julia →

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    • says

      Life’s short, eat zucchini noodles for breakfast ;) The garlic breath is totally worth it, and yes, this meal is definitely tempting enough to consume first thing in the morning!

  1. AlissaAlissa says

    It might be a little soon to call it, but things are looking like I’ll be one of those blessed with an abundant zucchini crop this year. This sounds like a delicious and refreshing way to put it to good use :)

    • Julia Mueller says

      Glorious day! You’ll be spirallizing zucchini noodles like crazy! Let me know if you try this recipe using your crop, Alissa :D

  2. says

    This is a fab idea and I can’t wait to try! But I don’t have a spiralizer :-( Will it work as well if I just cut the zucchini into noodles?

    • Julia Mueller says

      So glad you like the recipe. You can actually make ribbons out of zucchini noodles using a potato peeler. To do so, you firmly hold the zuchini and run the potato peeler down the length of it. You’ll need to press harder than you would if you were peeling a potato. Another alternative would be to grate the zucchini using a box grater, but I think the ribbons are more fun. Let me know if you try it out!

  3. Sarah says

    I’m on the same page as MKA… I would love to make but don’t think I can justify buying a spiralizer. Can cutting them thin work??

  4. says

    Courgette noodles are the bee’s knees! I was a little late to get in on the game but now I make them all the time.
    Love your simple summer recipe.

    • Julia Mueller says

      They are, aren’t they? This is the first summer I’ve been making vegetable noodles, so I feel like I’m pretty late too. Which is why I’m catching up on lost time by spirallizing alllll the vegetables :D

  5. Sarah says

    Thank you! I will try the potato peeler or cheese grater. I have all the ingredients and might just try this for tomorrow’s dinner. Will let you know how it turns out.

    • Julia Mueller says

      Thanks Millie! It’s definitely a simple and satisfying meal. Hope you try it – roasted ‘maters and all! ;)

    • Julia Mueller says

      The roasted tomatoes were one of my favorite parts of the recipe. They have so much flavor and I love the way they pop in your mouth. Hope you had a great weekend, Laura!

    • Julia Mueller says

      Spiralizers are definitely life-changing! They make for such healthful and easy meals! Let us know if you pick one up and try the recipe. As an alternative, you can still make the recipe if you cut the zucchini into ribbons using a potato peeler or shred them with a box grater :)

  6. Michelle says

    Oh this looks delicious! My neighbors zucchini harvest has been so good this year they’ve been passing a TON on to us. Might be time to pick up a spiralizer!

    • Julia Mueller says

      Absolutely! Sounds like you’d be doing your neighbor a favor if you did. I’m sure they’re looking for lots of people who accept zucchini donations! :D

    • says

      I left them raw for this recipe, but you can also cook them if you want to serve the meal hot. To do so, you’ll add the lemon-garlic sauce to a skillet, heat to medium, and add the noodles. Stir until the noodles have softened up a bit (this should only take a couple of minutes). Let me know if you have any other questions, Taylor!

  7. Lisa says

    I’ve been making a version of this about once a week all summer long. Instead of turning on the oven, I throw the tomatoes in a sautee pan with garlic and oil. The tomatoes burst, creating a sauce, and my apartment stays a lot cooler! You can deglaze the pan with a little white wine or veggie stock for added flavor, too.

    • says

      Ooh, that sounds marvelous, Lisa. I love the idea of simply sautéing everything together and adding white wine. Thanks for the tips!

  8. says

    Oh I’ve got to get me one of those spiral thingies. I love the spiral zucchini dishes I’ve been seeing later, including this one. What great flavors!

    • says

      Thanks, Des! Let us know when you try it! I’ve been seeing a lot of vegan meatball recipes on the web lately, and they would be a great way of adding more substance to the meal. Hope you enjoy!

  9. says

    The.Boy and I registered for a spiralizer and I have to say, it’s the thing I’m most excited about getting! Think of all the zoodle dishes i can finally make!! Yum to these bright fresh flavors!

    • says

      Brilliant! I can’t wait to hear how you and the.boy like your spiralizer and I’m anxious to see all the dishes you try. So excited for you two lovebirds and your big day! :D

  10. Nancy Card says

    You can also use a mandolin to make the zucchini noodles. I just cut the zucchini in half to make shorter noodles. Oh, and I didn’t even roast the tomatoes and it was still a yummy salad! How do I stop myself from eating the whole bowl at once?

    • says

      That’s great advice, Nancy! I hadn’t thought of using my mandolin for this dish, and that’s a great alternative for people who don’t have spiralizers. So happy you made and enjoyed the dish! I had a hard time not eating the whole thing in one sitting, too, but at least it’s guilt-free in the noodle realm!

  11. Maureen says

    I just made a variation of this recipe. It was absolutely delicious. I think I am a total fan of veggie noodles. I purchased a Spirooli (sp) and it made this recipe come together in a snap. I added grilled chicken and sauteed the tomatoes in garlic and olive oil and added fresh basil to finish. I am one happy lady! I can’t wait to try more recipes.

  12. Denise Corklin says

    Wow!! This was fantastic!!

    I made this using coconut oil instead of olive oil and it added such a sweet, summery flavor.

    I also added a little Parmesan cheese for body /texture.

    This is going to be my go to treat all summer….guess my garden zuchs won’t become monsters this year!

    Thanks for sharing

  13. Denise Corklin says

    I have been making this for the last three days, using coconut oil which gives it a little extra summery freshness. I also made it for a late breakfast this morning without the garlic…and honestly…I think it was the best yet!

    Sweet onions and Parmesan He se really are fantastic on it as well.

    Thanks for the amazing, and addictive recipe!

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