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In recent years, zoodles, or zucchini noodles, have surged in popularity as a delightful and healthy alternative to traditional pasta. With their light, fresh flavor and low-carb profile, zoodles have captured the hearts of health-conscious foodies and home cooks alike. The Sun-Kissed Roasted Tomato Zoodle Bowl takes this trend to the next level, marrying the vibrant taste of roasted tomatoes with the crisp texture of zoodles to create a dish that is not only visually stunning but also packed with nutrients.

Roasted Tomato Zoodle Bowl

Discover the vibrant and nutritious Sun-Kissed Roasted Tomato Zoodle Bowl, a delightful twist on traditional pasta! This recipe features spiralized zucchini noodles, perfectly paired with sweet roasted cherry tomatoes, fresh herbs, and a touch of Parmesan cheese. Not only is it visually stunning, but it's also low-carb, gluten-free, and packed with flavor. Ideal for a quick, healthy meal that celebrates summer's best produce, it's a dish you'll love making and sharing. Enjoy a bowlful of sunshine!
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Ingredients
  

4 medium-sized zucchini

2 cups cherry tomatoes, halved

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon red pepper flakes (optional for heat)

Salt and freshly cracked black pepper to taste

¼ cup fresh basil, roughly chopped

½ cup grated Parmesan cheese (or a plant-based alternative for a vegan option)

Balsamic glaze for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This step ensures the tomatoes will roast perfectly.

    Prepare the Tomatoes: On a large baking sheet lined with parchment paper, arrange the halved cherry tomatoes cut side up in a single layer. Drizzle with 2 tablespoons of olive oil, then generously sprinkle with minced garlic, dried oregano, dried thyme, red pepper flakes (if using), and a pinch of salt and black pepper. Toss everything gently until the tomatoes are evenly coated with the seasoning.

      Roast the Tomatoes: Place the baking sheet in the preheated oven. Roast the tomatoes for 25-30 minutes, or until they are blistered and caramelized. Make sure to stir the tomatoes halfway through the cooking time to promote even roasting.

        Spiralize the Zucchini: While the tomatoes are roasting, prepare the zucchini by spiralizing it with a spiralizer to create thin, noodle-like zoodles. If you don’t have a spiralizer, a vegetable peeler can also work: simply create long, thin strips of zucchini.

          Sauté the Zoodles: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 3-4 minutes, stirring occasionally. The goal is to cook them until they are just tender while retaining a slight crunch. Season with salt and black pepper to taste.

            Assemble the Bowl: To serve, divide the sautéed zoodles among individual bowls. Spoon the roasted tomatoes and their delightful juices over the zoodles, allowing flavors to meld.

              Add Toppings: Finish the dish by sprinkling the chopped fresh basil and grated Parmesan cheese over the top. Drizzle with balsamic glaze to add a beautiful, sweet tang that balances the dish.

                Serve and Enjoy: For an enjoyable bite, toss the ingredients gently in the bowl to combine before serving. Savor the vibrant flavors of your sun-kissed roasted tomato zoodle bowl!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4