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Zucchini Noodles (Zoodles) with Roasted Cherry Tomatoes

Traci York | Vanilla And Bean
  • 25 minutes
  • Serves 2


3 tbsp

Extra Virgin Olive Oil (divided)

1 pint

Cherry Tomatoes

1 cup

Red Bell Pepper (large dice, about one medium pepper)

1/2 tsp

Fine Sea Salt (divided)

1/2 tbsp

Fresh Garlic (microplaned or minced, about two cloves)

1 lb

Zucchini (Julienne or spiralized, about two medium firm zucchini )

1/4 cup

Shallot (diced small)

1 cup

Cooked Cannellini Beans (rinsed and drained, freeze any leftovers)

2 tsp

Dried Oregano

1/4 tsp

Red Pepper Flakes


Small Lemon

3 tbsp

Crumbled Goat or Feta Cheese ((optional))

Fresh Basil