Zucchini Pasta with Balsamic Roasted Tomatoes

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes


  • 1 large zucchini
  • 1 large yellow squash
  • 3 cups cherry tomaotes
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon garlic, minced
  • 1 pinch red pepper flakes
  • Olive oil
  • Salt
  • Pepper
  • Parsley for garnish, if desired


  1. Preheat the oven to 325 degrees F.
  2. Place tomatoes on a sheet pan and drizzle with olive oil (about 1 tsp), balsamic vinegar, salt (1/4 tsp), and pepper (1/8 tsp). Toss to coat and place in the oven.
  3. Bake tomatoes for about 20 minutes, or until they are tender and splitting open.
  4. While the tomatoes are in the oven prepare the “spaghetti”.
  5. Using a mandolin, slice the zucchini and squash (lengthwise) about 1/8 inch thick. If you do not have a mandolin use a sharp knife and cut them as close to 1/8 inch as you can.
  6. Once you have all your slices, stack a few of them up at a time and cut them into thin strips with a large, sharp knife.
  7. Heat a large pan over medium heat and add 1 teaspoon of olive oil. Then add zucchini and squash strips. Season with salt (1/4 tsp), pepper (1/8 tsp), garlic, and a pinch of red pepper flakes.
  8. Cook on medium heat for about 15 minutes until zucchini and squash are tender.
  9. In a large bowl, mix together the zucchini and squash mixture with the tomatoes.
  10. Serve and garnish with chopped parsley, if desired.
  11. Enjoy!


  • A little bit of water will come out of the zucchini and squash as it cooks, so try to drain some of the water out when you are plating it.


  • Serving Size: 4
  • Calories: 78
  • Sugar: 13
  • Sodium: 50
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 2
  • Cholesterol: 0