Photo of Zucchini noodles with roasted tomato pomodoro by WW

Zucchini noodles with roasted tomato pomodoro

Total Time
30 min
10 min
20 min
A hefty pile of zucchini noodles gets topped with a savory sauce made from sweet onion, grape tomatoes, garlic, and basil. Most of the tomatoes roast whole until their skins burst, while some are halved before roasting so that they juice out and break down. The end result is a jammy consistency and almost creamy texture. Purchase premade zucchini noodles for ease, or make your own if you have a spiralizer (this will add a few minutes to the prep time).


Cooking spray

4 spray(s)

Sweet onion

2 oz, cut into 1/8-inch-thick slices (1/2 cup)

Grape tomatoes

4 cup(s), 2 pints, divided


2 clove(s), minced

Fresh basil

¼ cup(s), chopped

Kosher salt

tsp, divided

Black pepper

¼ tsp

Fresh zucchini spirals

8 oz, 6 cups


  1. Preheat oven to 425°F. Line a rimmed baking sheet with foil and spray with cooking spray.
  2. Cut onion slices into 1½-in pieces. Cut 1½ cups tomatoes in half and set aside. In a medium bowl, combine whole tomatoes and onion and spray with cooking spray. Spread onto prepared pan. Roast at 425°F for 10 minutes.
  3. In medium bowl, combine halved tomatoes and garlic and spray with cooking spray. Add to pan with whole tomatoes and onion, stirring to combine. Roast at 425°F until whole tomatoes are shriveled and onion is tender. Remove pan from oven. Sprinkle tomato mixture with basil, 1/4 tsp salt, and pepper and stir gently to combine. Sprinkle remaining ⅛ tsp salt over zucchini spirals. Serve tomato mixture over zucchini.
  4. Serving size: 3 cups zucchini spirals and 1¼ cups sauce