Baked Lemon-Parmesan Zucchini Noodles with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Light and flavorful zucchini noodles baked with tangy lemon, Parmesan cheese, and sweet roasted cherry tomatoes for a healthy pasta alternative. This Mediterranean-inspired vegetarian recipe, ready in about 28 minutes, pairs medium zucchinis, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3, spiralized into noodles medium zucchinis
• 1 pint halved cherry tomatoes
• 3 tbsp olive oil
• 3 cloves minced garlic cloves
• 1 tbsp finely grated lemon zest
• 2 tbsp lemon juice
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh basil

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 3 spiralized medium zucchinis and 1 pint halved cherry tomatoes.
2. Step 2: Add 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp finely grated lemon zest, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to coat evenly.
3. Step 3: Transfer the mixture to a large baking dish and spread out in an even layer.
4. Step 4: Sprinkle 1/2 cup grated Parmesan cheese evenly over the top.
5. Step 5: Bake uncovered for 15-18 minutes until the zucchini noodles are tender and the cheese is golden and bubbly.
6. Step 6: Remove from oven and garnish with 2 tbsp chopped fresh basil before serving warm.