Zucchini Noodles with Cherry Tomato Garlic Cream Sauce and Breadcrumbs.
I’m making you dinner in 30 minutes!
It’s that simple. So easy. And it will be on the table pronto, so open up that bottle of wine.
Late as usual, but I’m really getting into zoodles. FINALLY. I’m psyched too, because it’s been an easy way for me to incorporate more vegetables. One of the keys to making sure that I actually EAT them is trying to add in something at each meal. Ugh. I don’t love it. And I find myself doing a mushroom egg scramble in the morning and maybe having tomatoes with avocado toast at lunch, and before I know it, I’m making charred corn for dinner and have totally flaked on anything GREEN.
I wish my greenery could be more intentional but… it isn’t. So I’m doing this! I’ve been making some zucchini noodles once or twice a week and incorporating them into our meals. Even if we still use regular noodles, I’ve tossed some zucchini ones in there too. For good measure. We are L.O.V.I.N.G. it.
At least I say we are loving it. I’m loving it. I don’t even know if Eddie has noticed. Typical.
Also, um I need to tell you about this sauce that I used. A few weeks ago I walked into DeLallo to buy a humiliating quantity of cheese and I found these cans of cherry tomato sauce. There are whole cherry tomatoes in the sauce and I just think it is completely adorable. Obviously, this exact type or brand of sauce isn’t necessary for this recipe, but it’s where those plump little red rounds come from. You can mimic the look with whole cherry tomatoes from the grocery store, tossed in your sauce, if you’re into cute things.
But really, all you need is your favorite tomato sauce, cream and garlic cloves out the wahzoo.
There is LOTS of garlic in here so if you’re not into that, you might want to adjust to your kissing preferences.
You can also find: copious amounts of parmesan cheese. Along with garlic butter breadcrumbs, which I am finding have become a signature topping of mine for pretty much everything over the last five years. This bowl is crunchy, creamy and cheesy. The three C’s of deliciousness and the needs of texture freaks everywhere.
I didn’t even realize until I was finishing this dish that it could end up… PINK. I haven’t made a tomato cream sauce in ages and I forgot what a lovely shade the end result turns to. Also, I guess this could be a super perfect holiday meal since it’s green and red and pink but…
I’m liking it a little better for Valentine’s day. A healthy Valentine’s day, of course! All cheese and cream is canceled out by the vegetable. Just how it works.
Zucchini Noodles with Cherry Tomato Garlic Cream Sauce
- 4 medium zucchini squash, spiralized into spaghetti-like noodles
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, thinly sliced
- 5 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 28 ounces tomato sauce with whole tomatoes, mine were cherry!
- 1/3 cup half and half or heavy cream
- 2 tablespoons finely grated parmesan cheese
- freshly shaved parmesan cheese
garlic butter breadcrumbs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup torn crusty bread pieces
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- Heat a large skillet over medium-low heat and add the olive oil and butter. Add the shallots and a pinch of salt. Cook until softened, stirring occasionally, about 5 minutes. Stir in the garlic, basil and red pepper. Cook for 1 minute. Add in the tomato sauce and stir. Cover and simmer for 10 minutes.
- Stir in the cream or half +half, along with the grated parmesan cheese. Add the zucchini noodles to the skillet and take your time thoroughly tossing them in the sauce. Cover and let simmer for 10 more minutes. Top with the breadcrumbs, freshly shaved parmesan and serve.
garlic butter breadcrumbs
- Add the butter and olive oil to the saucepan. Once melted, add bread pieces and stir well to coat and combine. Sprinkle with garlic powder and salt. Stir constantly over medium-low heat until the crumbs are golden and toasty.
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I appreciate you so much!
all those veggies = extra cake for dessert too.
84 Comments on “Zucchini Noodles with Cherry Tomato Garlic Cream Sauce and Breadcrumbs.”
Hmmmm. I think you can read my brain with the zucchini noodles! This looks pretty easy and tasty. We’ve been using zukes once or twice a week too to save on carbs and honestly, I can’t tell much difference. Ok, it’s not as good as pasta, but it comes pretty dang close! And I’m thinking about throwing in some roasted red peppers in here. My family LOVES spiralizing! It’s like a family activity, what we do instead of sledding when I get too lazy.
i can’t tell a huge difference either but i think that might be because i’m not a super huge fan (gasp!) of pasta to begin with.
Must say I am still trying to get on board with zoodles, but I think this sauce just won me over.
when in doubt… add lots of cheese and try again.
Yesss, my zoodle trick is also to just make regular noodles and then throw some zoodles in at the end to make myself feel better about eating a vat of pasta for dinner. This is even better!!
it works like a charm!
Oh boy!! I can’t wait to try this and see what else you come up with. I have a spiralizer and rarely use it!
This looks so good! especially the sauce. Love cherry tomatoes!
the sauce was to die for, i couldn’t handle the cherry tomato cuteness!
Oh, please, share the sauce recipe! Just LOVED it, the cherry tomatoes are so cute!
This looks so good! I finally caved and bought a spiralizer too.
they are so worth it!
Yes! I’m right there with ya on not getting enough of the green stuff! In fact, last night I was having dinner with my parents and my mom made some kind of pasta salad with spinach in it. And as I’m telling them that I’m going to buy a juicer because I feel like I just don’t get enough veggies in every day, I look down and realize that like a typical 5 year old I have pushed aside all of the spinach. Except there was no dog under the table to feed it to, so I actually had to eat it…especially since everyone was staring at me by that time and I felt like I should maybe act like an adult and gag down my leafy greens.
But, I am all over these zoodles, especially since they’re in a cream sauce. Cream is just a few degrees away from becoming cheese! Besides, the zucchini cancels out the calories in the cream, that’s just how it works. I get it.
bahahaha this is so my life.
Every time I make these noodles, they turn out so wet. What am I doing wrong!?
i haven’t had this issue before, at least not yet! but i also haven’t made tons of zucchini noodles so it might be coming later, haha. anyway – a few people mentioned this on instagram and someone said they baked their noodles before using? i think maybe it dehydrates them a bit? 300 degrees for 20 mins? i haven’t tried, but it might be worth a try!
Jessica, what spiralizer do you use? The more and more recipes I see with vegetables noodles has convinced me I need a spiralizer, but I’m not sure what the best one to get is.
i use the inspiralizer and LOVE it! http://inspiralized.com/the-inspiralizer/
My Spiralizer is in the mail right now and should be arrive today….I think I know what my first recipe is going to be. I love any way I can sneak in extra veggies!!
What a beautiful dish! I love anything that has lots and lots of garlic.. and Cheese of course!
Absolutely perfect! x
Speaking of incorporating more greens in…I got the idea for someone on YouTube – mix shredded/grated zucchini with store bought frozen hash browns 50/50. When its all cooked together tastes like all hash browns. So good!
love this idea!
I love zucchini noodles but I find them to be watery. Do you have any tips to quickly dry them out?
hi caitlin! i have never had this problem, at least not yet. but i saw some people mention this on instagram and someone said to bake them for 20 minutes at 300 degrees before using?? may be worth a shot!
I want to grab a fork and just dive right into that bowl!
This looks delicious enough to have me wishing my dairy allergy would magically disappear.
But on top of that, these photos are STUNNING. (Esp. the 2nd and last one.) Even my inner fat kid is enraptured, which really says something. Well done!
thank you so much maggie!!
That garlic cream sauce … come to mama! Noms!
I never feel like I get enough veggies in, and this sounds like a pretty perfect way to sneak in some extra! I have a julienne peeler but then I see these beautiful looking noodles and feel like maybe I need a spiralizer… but on the other hand I really don’t want another kitchen gadget. Oh the dilemma.
i was the same way! i keep mine in the box (once it dries from washing) and store it with blog props – totally worth it!
I am obsessed with my spiralizer, and also am on a mission to make zoodles at least once a week. I am not really a pasta fan, so am thoroughly enjoying the zoodles. This is going to be a great alternative to what I make. And, absolutely, you have to reward yourself with delicious cake after all those veggies :-)
YUM! Those zucchini noodles looks delish! (:
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I LOVE zucchini and garlic + onions make everything taste delicious so def trying this recipe tonight. And the Garlic Butter Breadcrumbs are genius!
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