Recipe type: main dish

Prep time: 10 min

Total time: 25 min

Serves: 4

Zucchinis are made up of over 95% water. When you spiralize a zucchini, always remember to pat dry with paper towels. Lay the noodles on two layers of paper

towel, cover with two more layers, and gently lean in and absorb the moisture. You might want to do this twice!



2  medium sized zucchini, spiralized

500 g cherry tomatoes

2 tablespoons extra virgin olive oil

5 cloves garlic, peeled and sliced crosswise

1 can(15 oz.)of white beans such as cannellini, drained

1/2 yellow onion, thinly sliced

1/4 cup cheese(vegan or parmesan)

A pinch of red pepper flakes

1/4 teaspoon sea or pink salt

A handful of fresh basil, julienned


Preheat the oven to 400F(200C).

Distribute the cherry tomatoes evenly on a baking sheet. Drizzle with oliveoil and season with salt and pepper. Transfer the baking sheet into the oven and roast for 10-15 minutes until the cherry tomatoes just start to burst. Remove the baking sheet and set aside.

Using a spiralizer, spiralizethe zucchini into noodles. Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the olive oil, garlic, onions and beans and cook for 1-2 minutes.

Add the zucchini noodles and sauté for another 1-2 minutes. Remove from the heat, add the cherry tomatoes to the zucchini noodles and season with salt and pepper. Toss to combine.

Dust the top of the noodles with the cheese, basil and serve.

Download Recipe