Keto Balsamic Roasted Tomato Zucchini Noodles
A bright, vineyard-fresh pasta alternative built on caramelized cherry tomatoes and crisp zucchini noodles bound in tangy balsamic vinaigrette. Roasting concentrates tomato sweetness while a double-emulsion dressing coats every strand. Serve warm or at room temperature as a light lunch, side dish, or vegetarian main. This version skips cream and relies on balsamic depth and fresh basil for richness, making it naturally vegan-friendly and keto-aligned.
Ingredients
Instructions
- 1
Preheat oven to 400F.
- 2
Whisk together olive oil, balsamic vinegar and salt until emulsified.
- 3
Coat tomatoes and onions in vinaigrette.
- 4
Spread on baking sheet and roast until softened, about 10-15 minutes.
- 5
Spiralize zucchini into noodles.
- 6
In serving bowl, whisk together olive oil, balsamic vinegar, salt and pepper until emulsified.
- 7
Toss zucchini noodles with roasted tomatoes, juices and vinaigrette.
- 8
Fold in basil and Parmesan.
- 9
Taste and adjust seasoning. Serve.
Tips
Spiralize zucchini no more than 15 minutes before serving to prevent weeping. If prep ahead, salt lightly and let sit in a colander to drain excess moisture.
Toast Parmesan curls in a dry pan for 30 seconds to deepen umami and prevent clumping on warm noodles.
Whisk vinaigrettes in the same bowl to save cleanup and let flavors meld while tomatoes roast.
Good to Know
Refrigerate in airtight container up to 2 days. Zucchini softens; eat within 24 hours for best texture. Vinaigrette separates; re-whisk before serving.
Roast tomatoes and onions up to 1 day ahead. Spiralize zucchini same-day up to 2 hours before; drain in colander. Assemble within 30 minutes of eating.
Serve warm or at room temperature. Works solo as light lunch or alongside grilled fish, chicken, or feta for protein boost. Bring to potlucks in a sealed container; toss with fresh basil on-site.
Common Mistakes
Over-roast tomatoes past 15 minutes to avoid mushy collapse and loss of shape
Don't spiralize zucchini too far ahead to avoid watery noodles; salt and drain if prepped early
Whisk vinaigrette fresh each time to avoid separation and ensure emulsion cling
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this vegan?
Yes. Omit Parmesan or swap for nutritional yeast (2 TBS). All other ingredients are plant-based. Roasting still concentrates tomato umami, so the dish remains satisfying without cheese.
What if my zucchini is watery after spiralizing?
Place noodles in a colander, sprinkle lightly with salt, and let sit 5-10 minutes. Pat dry with a clean towel or paper towel. This prevents the vinaigrette from pooling or thinning out.
How long does this keep and can I freeze it?
Store in the fridge up to 2 days; zucchini softens. Do not freeze; water content in both zucchini and tomatoes will cause mushiness upon thaw. Assemble fresh or prep components separately and combine on serving day.