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10-Minute Double Tomato Zucchini Noodles

10-Minute Double Tomato Zucchini Noodles

These double tomato zucchini noodles are my current food obsession. I make them every other day, and on the days I eat something else, I think about them.

Last winter I was obsessed with this chili soup, and a year ago we were making these avocado spaghetti several times a week. I guess I will move to something else when fall and winter comes, but right now, in the middle of summer, this is how my perfect dinner looks like.

Double Tomato Zucchini Noodles

It’s peak season for zucchini and tomatoes right now, which is great since these two are my favorite vegetables. Peak season also means that produce section in every store is full of tomatoes and zucchinis, and they cost almost nothing. And a combination of juicy tomatoes and crunchy zucchini is just perfect, raw and cooked. At least I think so 😉

Recently, I fell in love with sun dried tomatoes. I don’t remember trying them before, but since last month’s barbecue, I cannot get enough. It’s the latest addition to our must-have ingredients, and I have been adding them to almost everything.

But back to these noodles. I love that they are ready in just 10 minutes which makes them a perfect work day dinner. They are light and flavorful at the same time. And I feel good that we are eating seasonal and locally grown produce. I’ll try to come up with more seasonal recipes, but for now, this counts as a good start.

Double Tomato Zucchini Noodles

Double Tomato Zucchini Noodles

Servings: 1


  • one medium zucchini, spiralized or julienned
  • 4 cherry tomatoes, quartered
  • 25 grams sundried tomatoes, chopped
  • 2 tablespoons nutritional yeast
  • 1 tablespoon extra virgin olive oil
  • salt


  1. Prepare the ingredients. Use a spiralizer, julienne peeler, or a potato peeler (if that’s what you have) to make zucchini noodles. Quarter the tomatoes, and chop the sundried tomatoes.
  2. Heat a large non-stick pan with a tablespoon of the olive oil. Once the oil is heated, add the zucchini and season it with salt. Sauté the zucchini for 3-4 minutes or until the noodles soften a bit. Stir occasionally.
  3. Next, add the tomatoes, fresh and dried, nutritional yeast and mix it well with the noodles.
  4. Turn off the heat and let the noodles sit for a minute or two.
  5. Serve in a bowl, garnished with more tomatoes, extra nutritional yeast, or some fresh basil.

Double Tomato Zucchini Noodles

What is your current food obsession? Or your perfect summer dinner? And do you even cook in the heat of the summer?

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