Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes

gluten freevegetarian
Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes

Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes

Not much else makes your kitchen smell better than melting, broiled mozzarella cheese.

The highlights of this meal? The oozing, velvety melted cheese with the soft warmed tomato and al dente zucchini noodles with aromatic fresh basil.

Seriously, this recipe is sinfully delicious, but under 170 calories per serving!

Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes

This recipe couldn’t be simpler – you basically broil tomatoes while you cook zucchini noodles in a skillet. This meal comes together in less than 30 minutes, but it tastes like something you’d wait an hour for at a restaurant!

As you cut through each bite, you get soft tomato, savory and decadent mozzarella and crunchy, fresh zucchini.

Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes

I actually adapted this recipe from this one from Real Simple. I literally Googled “simple pasta recipes” and it came up.

You can’t go wrong with this recipe and if you want to add some protein, try adding some chicken with the zucchini noodles or even topping the tomatoes with tuna before you sprinkle with the cheese and making this a tuna melt situation.

Mmm. Tuna melts.

Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes

Note: I am currently on my honeymoon and won’t be able to answer any questions or comments. Thank you for your patience and understanding while I enjoy this time with my…. husband!

Now you can watch a cooking video of this recipe:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points


Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes

Yields 4

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 2 large beefsteak tomatoes, each cut into 4 thick slices
  • 1 tablespoon olive oil, plus more for lining the baking sheet
  • salt and pepper, to taste
  • 4 ounces fresh mozzarella, grated
  • 2 tablespoons grated Parmesan cheese, plus more for garnish (optional)
  • 1 large garlic clove, minced
  • 1/4 teaspoon crushed red pepper
  • 3 medium zucchinis, Blade C, noodles trimmed
  • 1/3 cup sliced fresh basil leaves + more to garnish


  1. Heat the broiler.
  2. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season the tomatoes with salt and pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
  3. Meanwhile, place a large skillet over medium heat and add in the oil. Once oil heats, add in the garlic and red pepper, cooking for 30 seconds. Then, add in the zucchini noodles, basil and season with more pepper. Cook for 3 minutes or until al dente.
  4. Divide the zucchini noodle mixture onto plates and top each with the broiled tomatoes and more cheese, if desired. Garnish with basil.


Adapted from

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB.
You can upload: image.


Oh my yum!! Such a smart substitution idea! And it looks so delicious!
Adriana says:
I've been writing for this recipe since I saw out on Snapchat! Thanks for sharing!
I need to get a spiralizer just to make this!! Yum!!
Sarsh says:
I've five tomatoes like this before and they ended up soggy, any tips on how to avoid that? Thanks! :0)
lil says:
I always make sure my tomatoes are nice and firm
pure c(A)rla says:
Dear Ali, I just started earlier this month foodblogging (in Dutch - live in Belgium) @ Your spiralizer is awesome! Need this in Belgium... to spiralise other veggies, except the zucchini (we have one for that) :-) Is there a reseller in Belgium? Your recepies are just the way they should be... healthy, beautiful colours, with lots of fresh vegetables. Wish you all the best! Carla
Karen Baroni says:
This looks delicious. I would love to try it but I have not received my machine that I already paid for. I wish someone would answer my questions as to when or approximately when I will receive it. Thanks, Karen Baroni
Ali Maffucci says:
Karen, you can contact [email protected] if you have any issues! You may have experienced a delay in shipment due to our backordering which is now done, the Inspiralizer is available for shipment! Also, I just returned from getting married and on a honeymoon, and as I am a one-woman show, things have been delayed. I apologize for the inconvenience but appreciate the understanding.
Karen Baroni says:
Thank-you, I received it last night. I can't wait to try this recipe with my home grown tomatoes. Congratulations on your wedding! Karen
Pam says:
This recipe was an absoulte delight!
Ali Maffucci says:
Thank you so much for the kind feedback!!
I am totally stalking...I haven't bought a spiralizer yet but posts like these are making me think it's on the list very soon!
Andrea says:
I wish you could make it so that a photo printed along with the recipe instructions. That is so much better! Eat with your eyes, too, right!
Stella says:
Congrats!! A little late, but I just stumbled on this today. I have the Paderno (or at least that's what I think it's called. I don't have the box anymore) but the blades are not laddered, all I see is 3 mm and 6 mm. What would be the equivalent of blade C?
Laura says:
This is one of my favorite "go-to" lunches! So simple and SOOOOO yummy. I've never eaten so much zucchini before! Your recipes have made a big difference in my life!
SallyJoJo says:
We had this for dinner with some baked chicken and butternut squash. Just delicious!! Thanks so much for posting :)
Val B. says:
Just made this. Substituted provolone for mozzarella., it was all I had. Sooooo delicious!!!! Totally will be making this one over and over again.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

beets. some people love 'em. some people think they taste like dirt. 😝 if you're a lover, you'll seriously love this MELTED GRUYERE & BEET sandwich with a brussels sprouts and apple slaw (tossed in a simple, tangy and sweet apple cider dressing.) 🍎🍞⁣

'tis the season for root veggies and I'm here for it. 👏🏼 are you? yucky or yummy? 👍🏼👎🏼⁣

#beetsandwich #beets #sandwichesofinstagram #vegetariansandwich #vegetarianlunch #sourdough #healthysandwich #veggiesandwich #feedfeed #huffposttaste #todayfood #eeeeeats #wholeeats #wholefoodie #eatingwelleats

whenever I hit a breakfast rut, I always make potato hashes. 🥔🍳 they're easy to make, keep you full until lunch, and I usually have all of the ingredients on hand: potatoes, garlic, a can of beans, eggs, and some sort of vegetable (here, I used brussels sprouts - but you could use bell peppers, finely chopped broccoli, etc!) what do you make when you're in a breakfast rut? 🤔⁣

serves 3-4⁣

1 tablespoon extra virgin olive oil⁣
1 russet potato, small cubed⁣
salt and pepper⁣
1 large garlic clove, minced⁣
12 ounces shredded Brussels sprouts⁣
1 (15oz) can cannellini beans, drained and rinsed⁣
¼ teaspoon smoked paprika⁣
1/8 teaspoon chili powder⁣
vegetable broth, as needed (or water, if you don’t have broth on hand)⁣
4 eggs for frying (if desired)⁣

Heat the olive oil in a large skillet over medium heat. Once heated, add the potatoes, season with salt and pepper, and let cook until almost fork tender, about 5 minutes. Add the garlic, Brussels sprouts and white beans, stir together, and season with smoked paprika, chili powder, salt, and pepper. Cook, stirring often, until sprouts are browned and potatoes are completely fork tender, about 10 more minutes, adding vegetable broth by the tablespoon as the vegetables dry out and potentially stick to the bottom of the pan.⁣

Meanwhile, fry four eggs in a large skillet or in batches. Divide the hash onto plates and top with the fried eggs. Serve with extra cracked pepper.⁣

#easybreakfastideas #breakfastideas #glutenfreebreakfast #healthybreakfastideas #healthybreakfast

taking a break from thanksgiving and christmas photos of my fam 😉 to share a new recipe on the blog that’s comforting, healthy and exactly what you need this week 👍🏼 VEGAN CREAMY POTATO AND KALE SOUP 🥣 packed with protein, flavor and easy to make (one pot!) grab the recipe on the blog now!! #vegansoup #easyrecipe #healthyrecipeideas #quickandeasymeals ...