Zucchini Noodles with Creamy Roasted Tomato Basil Sauce

Zucchini Noodles with Creamy Roasted Tomato Basil Sauce

Earlier this week, I received an “OMG” message from one of my coworkers, followed by a link to a version of this zucchini noodle recipe. In an instant, it was on my must-make list. I mean, obviously that’s how you treat a recipe that gets sent at 10p.m. with an OMG note written in all caps. Wouldn’t you agree?


I love the simplicity of this recipe and the seasonality of it. The sauce itself is just a handful of ingredients but is rich in flavor from fresh roasted tomatoes. It’s tangy and gets a nice touch of cream from the cream cheese – but not in an overly rich, alfredo-like way that would for sure overpower delicate zucchini noodles.

Instead, I found the two went quite well together.

Zucchini Noodles

You’ll see this recipe is quite saucy. I added an additional zucchini to the instructions below, but would recommend picking up a baguette as well to sop up its piquant flavors. This will also help to bolster what is naturally a fairly light meal. Add a side salad, and dinner is complete.

Zucchini Noodles with Creamy Roasted Tomato Basil Sauce

What are your favorite ways to use zucchini noodles? I’ve enjoyed this recipe, and also peanut sauce variations, but am always looking for new ways to utilize them…especially as I head off to my parent’s house this Sunday, and sneak away with some of their garden’s green glory 😉

Hit me with your best zucchini noodle recipe!

Zucchini Noodles with Creamy Roasted Tomato Basil Sauce

Zucchini Noodles with Creamy Roasted Tomato Basil Sauce


  • 2 pints grape tomatoes or 5 cups chopped tomatoes
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper
  • 2 oz. cream cheese
  • 1 small garlic clove
  • ¼ cup fresh basil leaves
  • ½ teaspoon red pepper flakes
  • 3 large zucchinis made into noodles with a julienne peeler or spiralizer


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil. Toss tomatoes with 1 1/2 Tbsp. olive oil, salt and pepper on baking sheet.
  3. Roast in the oven for 20-30 minutes until the tomatoes are soft. If using grape tomatoes, they should begin to blister.
  4. Pulse garlic in food processor, and then add the roasted tomatoes. Add the cream cheese, basil, red pepper flakes, salt and pepper to taste and process until smooth.
  5. In a large saute pan, heat remaining olive oil over medium high. Place zucchini noodles in pan and saute 3-4 minutes, until zucchini just begins to soften. Toss with the tomato sauce until noodles are coated. Serve.


You may wish to serve with freshly grated Parmesan on top.


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1 Comment

  • Reply
    August 16, 2015 at 6:40 am

    This looks amazing, I can definitely see why you wanted to make it! I love zucchini noodles, and agree since k, being so healthy this the noodles, some nice bread for all that sauce definitely sounds acceptable!

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