Zucchini Pasta with Cherry Tomatoes


If you want to feel like you’ve gone out to dinner in your town’s best Italian restaurant, this is the recipe to make.  It’s not only delicately delicious, it’s also fragrant, thanks to the incredible combination of traditional Italian ingredients—basil, garlic, tomatoes, and Parmesan cheese.  Tastes great served hot or cold.


(7 votes, average: 4.71 out of 5)
Zucchini Pasta with Cherry Tomatoes


  • 2 pounds zucchini
  • 10-12 cherry tomatoes halved
  • 2 garlic cloves, thinly sliced
  • 10-12 fresh basil leaves, coarsely chopped
  • 3-4 tablespoons olive oil
  • Salt and pepper to taste
  • Grated Parmesan


  1. Remove the tips of the zucchini and cut them in half lengthwise. Next use a spoon to remove the soft seeded belly of the zucchini. Slice the remainder of the zucchini lengthwise into long skinny strips.
  2. Place the zucchini “pasta” in a large pan add olive oil, garlic, basil, salt and pepper and place on a high flame. Stir occasionally until the zucchini begin to brown (approximately 5 minutes).
  3. Add tomatoes and cook until cooked through, approximately 5 minutes.
  4. Sprinkle with parmesan and serve.
  5. If serving cold you may wait with the parmesan until you are ready to serve.

Yield: 4

Carbohydrate: 12g


Zucchini Quick Facts: very low calorie (15cal per 100g), a good source of thiamin, riboflavin, niacin, vitamin B6 and phosphorus, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, folate, magnesium, potassium, copper and manganese.


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