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Zucchini Noodles with Cherry Tomato Garlic Cream Sauce

5 from 4 votes
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  • 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
  • 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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