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In recent years, the culinary world has witnessed a significant shift towards healthier eating habits, with zoodles—short for zucchini noodles—emerging as a popular alternative to traditional pasta. This innovative dish has captivated health enthusiasts and food lovers alike, providing a creative way to enjoy the beloved texture of noodles while packing in nutritional benefits. Among the many zoodle recipes available, the Roasted Tomato Zoodle Bowl stands out as a vibrant and nutritious option that is perfect for any meal, be it lunch, dinner, or even a quick snack.

Roasted Tomato Zoodle Bowl

Discover the delicious Roasted Tomato Zoodle Bowl, a healthy twist on traditional pasta! This vibrant dish features spiralized zucchini noodles, fresh roasted cherry tomatoes, and aromatic herbs, making it perfect for any meal. Packed with nutrients and low in calories, it's a great choice for anyone looking to enjoy a light yet satisfying meal. Easy to prepare and customize, this zoodle bowl will quickly become a favorite in your kitchen. Embrace healthy eating without sacrificing flavor!
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Ingredients
  

4 medium zucchini (spiralized into zoodles)

2 cups cherry tomatoes, halved

4 cloves garlic, finely minced

2 tablespoons extra virgin olive oil, divided

1 teaspoon balsamic vinegar

Salt and freshly ground black pepper, to taste

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)

1/4 cup fresh basil leaves, chopped

1/4 cup grated Parmesan cheese (optional, for garnishing)

Crushed red pepper flakes, for a spicy kick (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for roasting.

    Prepare the Tomatoes: On a large baking sheet, combine the halved cherry tomatoes and minced garlic. Drizzle 1 tablespoon of olive oil and the balsamic vinegar over the mixture. Generously sprinkle with salt, freshly cracked black pepper, and dried Italian herbs. Gently toss everything together until the tomatoes are well-coated.

      Roast the Tomatoes: Arrange the seasoned tomatoes and garlic in a single layer on the baking sheet. Roast them in the preheated oven for about 20-25 minutes, or until they are blistered and caramelized, releasing their natural sweetness.

        Make Zoodles: While the tomatoes are roasting, take your zucchini and spiralize it into zoodles using a spiralizer or a vegetable peeler. If you prefer your zoodles softer, you can lightly sauté them in a large skillet with the remaining 1 tablespoon of olive oil. Cook for about 2-3 minutes over medium heat until they are just tender but still slightly crisp.

          Combine: Once the tomatoes are beautifully roasted, remove them from the oven. In a large mixing bowl, add the freshly made zoodles and pour in the roasted tomatoes along with any delicious juices that have accumulated on the baking sheet.

            Finish & Serve: Gently stir in the chopped fresh basil. If you desire, add a sprinkle of grated Parmesan cheese and a pinch of crushed red pepper flakes to boost the flavor profile. Adjust the seasoning with additional salt and pepper as needed for your taste.

              Plate Up: Serve your vibrant roasted tomato zoodle bowl warm or allow it to cool to room temperature for a refreshing salad effect. Garnish with extra basil or Parmesan cheese if you like. Enjoy every delicious bite!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4.