Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze

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Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze


Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze

Well, it’s that time of year again – Mercedes Benz Fashion Week in New York City. Normally, I wouldn’t get excited about Fashion Week.

However, some kitchen products are joining the fashion week frenzy and jazzing up their product lines by joining forces with a fashionable designer to bring fun, stylish kitchen wares.

Alongside this entertaining-friendly summertime spiralized recipe, I have an amazing giveaway for you.

Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze

Before I get into the recipe and giveaway, let me explain a little bit more about what’s happening, from the official press release:

To showcase how to entertain colorfully and effortlessly, the CorningWare and Corelle team has joined up with Trina Turk to co-host Fashion Kitchen – an exclusive event during Mercedes-Benz Fashion Week with additional co-host Chef Seamus Mullen.

Now that you get the gist, let’s get to the recipe. One major thing to keep in mind when serving large groups something spiralized? Trim your noodles! I can’t stress this enough.

Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze

There’s nothing more “womp womp” than when you go to serve your guests zucchini noodles and you end up dropping it all over the table or serving one guest the whole dish, on account of a 30 foot long zucchini noodle.

It’s easy – just trim your noodles with a scissor after you spiralize and before you cook them. You can definitely trim them at the end, once they’re cooked – but it’s easier (and less messy) if you do it right after spiralizing. I usually just grab a bunch with my hand and snip away.

Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze

This recipe (served in one of the colorful CorningWare 4-piece baker sets) is the perfect way to end summer on a high note: with fresh zucchini, basil and tomatoes. The ingredients are simple, it’s serving friendly, and it’s a quick way to introduce your friends to spiralized cooking – without spending hours in the kitchen!

If you don’t want a balsamic glaze, you can even use the creamy balsamic dressing from yesterday’s recipe! Want to jazz it up a bit? Add some freshly steamed corn or some garlic.

Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze

Cute kitchen wares like these are like getting new workout clothes. Whenever I have a bright new tank for the gym, I’m more motivated to get my workout on (I want to show off my new look!) This is the same in the kitchen – colorful bowls, baking sets and plates make you want to invite friends over for a fun night of hanging out and enjoying yummy food.

Nutritional Information & Recipe


Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze + Entertaining Giveaway

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4


  • 1 cup balsamic vinegar
  • 3 beefsteak tomatoes cut into ½ inch slices
  • salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 3 medium zucchinis Blade A
  • 1 large chiffonade of basil


  • Place a medium saucepan over high heat and add in the vinegar. Once boiling, reduce to a simmer and cook until reduced halfway.
  • While balsamic is cooking, heat a grill or grill pan over medium-high heat. Brush the tomatoes and zucchini with the olive oil and season both generously with salt and pepper.
  • Once the grill is heated, add in the tomatoes. Let cook for 2 minutes, flip over and cook another 2 minutes or until heated through and grill marks appear. Set aside.
  • Add the zucchini to the grill or grill pan and periodically use a the back of a spatula (if using a grill pan) to compress the noodles down to cook quickly. Cook for just 3-5 minutes or until cooked through. When done cooking, the zucchini will sweat out moisture, so lightly pat dry and lay out in a [insert measurements here] serving dish. Season the zucchini with extra pepper and toss with the basil.
  • Top the zucchini with the tomatoes and drizzle the balsamic on top. Garnish with extra basil and serve.

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Andrea says:
I'd make a big Greek salad with spiralized cucumbers, served with hummus and grape leaves. And I'd get ice from the super cute ice bucket to make cucumber mint cooler cocktails.
Fran says:
There are so many things but I have to say I think I would try the featured recipe!
daphne caprio says:
I would make a fruit crisp.
LOVE this recipe, can't wait to try it! And hope I win the giveaway to use those too ;)
Dawn Keenan says:
I would make a giant pan of lasagna. Actually probably two casseroles...
Me Here says:
I would make cooked cucumber noodles with mint and lemon (my husband loved them with pork chops last week). Spiralized cucumbers, of course! I use my spiralizer at least every third day. Pumpkin spice waffles for breakfast, mmm. It would be lovely to have new bakeware, plus plates on which to serve Ali's great recipes.
Rory Witt says:
I'd make this dish to celebrate my win!
LoriAnne in Oregon says:
Chicken Divan in the aqua colored pan!
Robin W says:
Well, I would give this gift to my son who is moving into his very first apartment! And I would send along the recipe I have for Chicken Tetrazzini. Thanks for the chance to win!
sharon says:
i would bake a cheesy beef and cabbage casserole, family tradition
Anonymous says:
I would make the spicy italian sausage and peppers zucchini pasta!!
Chelsea says:
I would make the Tuna zucchini noodle casserole
couponboss says:
I'd make an updated tuna noodle casserole (just saw the recipe today online)
Heather says:
Such a versatile dish! You could add almost anything for more layers of flavor - seafood, meat, fresh veggies, etc. Delish!
Thank you so much! And I totally agree!
Laura says:
Looks so good! I am always up for new ways to incorporate tomatoes!
Joan Zahka says:
I made the Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze last night. I had little summer squash, so used that instead of Zucchini. I also added minced garlic, fresh roasted corn off 2 cobs, and topped with grated Parmesan. Terrific veggie recipe that can be an entree!
AnnaZed says:
I would make an eggplant/zucchini bake ****************** {in the contest I am Margot Core on the Rafflecopter}
Kim says:
I would make PaleOMG's Spaghetti Pizza Pie! says:
I would make a spicy sausage casserole. :)
Carolsue says:
I would make Lasagna
Erin R. says:
I think zucchini lasagna, which I have always wanted to make but somehow never get around to making. Wonderful giveaway!
cortneypj says:
If lucky enough to win, I would use the dish for veggie baked ziti!
Cathe Lewis says:
Garlic shrimp Alfredo zoodles
alex says:
A quick suggestion- Any way to put the recipes at the beginning of the posts? While I'm thrilled about your engagement and cookbook etc- the recipe needs to be the focus of the blog posts, not just tacked on wayyyy at the bottom. If I'm in a hurry, i want to skip the chatty parts and get to the point. Please don't take that the wrong way...
Unfortunately, that's just how the blog is laid out and works best for visual purposes. I completely understand, as I try to keep my posts short and concise!
Sherry says:
Another blog I follow has a link at the top "jump to recipe." Is that an option?
Karen says:
So, is the zuchinni grilled after it's been spiralized?
Yes, just follow the recipe!
Gladys says:
Karen posted: is the zucchini grilled after it's been spirialized? You posted: Yes, follow the recipe. Well..the recipe left out that step. I guess it is assumed the zucchini was spirialized. Just saying...I looked over this recipe 3 times and I thought I had to grill the zucchini before spiralizered it. Glad I read the post. Thank you. Great luck on book.!
Kris Howe says:
I would make eggplant casserole or as I call it if I want to impress my guests Aubergine Casserole : )
Lois Jacobs says:
I love using fresh basil with tomatoes and zucchini! The glaze sounds delish.

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