Quick and Easy in 15 Minutes – Cherry Tomato & Garlic over Zoodles

Cherry Tomatoes & Garlic Sauce over Zoodles

Photography & Recipe copyrighted by Jacqueline Peppard

Copyright 2017 by Jacqueline Peppard, all rights reserved

Quick and Easy in 15 Minutes – Cherry Tomato & Garlic Sauce over Zoodles

If you like bruschetta, you’ll love this!

Enjoy the last of the summer veggies with an amazingly light and easy to prepare dish bursting with flavor. Juicy-sweet cherry tomatoes combined with butter create a luxuriously silky sauce for a dish that comes together in 15 minutes or less. Eat over zoodles for a low-carb alternative.

Serve as a side dish or add grilled chicken or sausage on top for a complete meal.


A PERFECT mid-week meal – double the recipe for fabulous leftovers or lunch.

Essential Tools:

12 or 14 inch Skillet  (bigger the better) – A wide bottom is best. Follow the link to get good value for the price. They are awesome and if well cared for, should last a lifetime.

Spiralizer – This is truly the best made one on the market. Once you start making vegetable noodles with this gadget, you will not miss grain-based pasta. They are inexpensive and fun to use. I have been using mine for the last 5 years without any problems.



2 oz fresh basil chiffonade; about 2 TBS reserved for serving

3 TBS Butter

2 TBS Olive Oil

10 large garlic cloves coarsely chopped

2 dry pints cherry tomatoes halved (20 oz)

Salt and coarse ground pepper to taste

Freshly grated Parmesan (for serving)


2 medium zucchinis, spiralized

2 TBS Olive oil

Salt and coarse ground pepper to taste



In skillet over medium-high, heat olive oil with butter until butter is melted.

Add garlic; sauté until fragrant but not brown (about 1 minute).

Add cherry tomatoes and continue to sauté 3-5 minutes until tomatoes juice.

Season with salt and coarse ground pepper.

Turn heat down to medium; simmer until juices slightly reduce and thicken. Stir occasionally for 5 – 10 minutes.

Stir in basil and cook a minute more until basil is just wilted; remove from heat.


In a large skillet, heat olive oil until fragrant.

Add zoodles and toss about two 3-4 minutes until just softened.

Salt and pepper to taste.

To Serve

Place tomatoes on top of cooked zoodles and serve.

Garnish with reserved basil chiffonade and grated Parmesan.


Top with sliced grilled chicken or Italian sausage.

Add 1/2 teaspoon dried red pepper flakes.

Roma tomatoes quartered instead of cherry tomatoes.

Serve over baked spaghetti squash instead of zoodles.


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