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Zucchini Noodles with Roasted Tomatoes and Cream

Serves 4
Active time: 15 minutes
Total time: 1 hour, 45 minutes
Ingredients
- 3 large zucchini, spiralized
- 1 cup yellow cherry tomatoes, halved
- 1 cup red cherry tomatoes, halved
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 2 fresh thyme sprigs, minced
- ¼ cup fresh basil, sliced
- ¾ cup heavy cream
- ¾ cup Parmigiano-Reggiano cheese, freshly grated
- Olive oil
- Salt and pepper to taste
Directions
- Arrange cherry tomatoes seed side up on a baking sheet. Drizzle all over with olive oil and sprinkle with salt and pepper. Roast at 275° F for 1½ hours until puckered but still juicy.
- Melt the butter in a saute pan over medium-low heat, then add the shallot and cook until caramelized.
- Scrape in the tomatoes and any juices that collected on the baking sheet. Add thyme and cream.
- Heat gently on low until the cream simmers, then add the cheese. Turn off the heat and stir in basil.
- Preheat a large saute pan over medium heat. Drizzle with olive oil and then add the zucchini noodles to cook, carefully tossing until just slightly wilted and still al dente, just a few minutes.
- Once the noodles are cooked, pour the cream sauce over the top. Garnish with fresh basil and parmesan cheese if desired.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out these other recipes from Taylor Allen:
Published in the Price-Pottenger Journal of Health & Healing
Fall 2021 | Volume 45, Number 3
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