Zucchini noodles with roasted tomatoes
Serves: 2
Roasted tomatoes:
  • 9 oz (250g) cherry tomatoes, halved
  • 1-2 tbsp olive oil
  • ¼ tsp oregano
  • ¼ tsp parsley
  • ¼ tsp basil
  • salt and pepper to taste
The sauce:
  • 2-3 tbsp olive oil
  • 1 red onion, finely cut
  • a pinch of chili flakes
  • ¼ tsp oregano
  • ¼ tsp parsley
  • ¼ tsp basil
  • ½ cup crushed tomatoes (from a can or you can make it yourself)
  • ½ cup olives, pitted
  • 2 tbsp balsamic vinegar
Zucchini pasta:
  • 1-2 zucchini (can't tell for sure because it depends of the size of them)
  • juice of 1 lemon (I used Meyer lemon)
  • 1 tbsp fresh basil, coarsley chopped
  1. Preheat the oven to 350° F / 175° C
  2. Cut the cherry tomatoes in half and place them into a baking pan (whatever size you have), add one to two tablespoons of olive oil then sprinkle with ½ tsp oregano, ½ tsp parsley, ½ tsp basil and salt and pepper to taste; toss to coat. Bake them for about 20 minutes or until the tomatoes are a bit wrinkled.
  3. Heat oil into a frying pan and add onions and chili flakes; cook for 5 minutes or until tender. Add the rest of ingredients, turn to low heat and let simmer for 10 to 15 minutes with the lid on.
  4. Meanwhile, make spaghetti strands from zucchini. Put these in a bowl and sprinkle with lemon juice and basil.
  5. When sauce is done, pour over zucchini, add roasted tomatoes and serve.
Recipe by CookingGlory at http://www.cookingglory.com/recipes/meal-ideas/vegetarian/zucchini-noodles-with-roasted-tomatoes/