These Garlic Roasted Tomato Chicken Sausage Zucchini Noodles are a low-carb, incredibly delicious 30 minute meal! The tomatoes are roasted in the oven with garlic and olive oil until super sweet and juicy, and then tossed with zucchini noodles, chicken sausage, fresh basil, and grated parm!
As the days get hotter (finally!), I’m always looking for super fresh recipes using tons of fresh summer produce, herbs, and ingredients that are a little lighter. But still super flavorful! I usually spiralize pretty frequently, but I took a break from it for a few months and I’m not sure why. It’s so fun and EASY! Not to mention incredibly healthy and a great way to pack extra veggies into your diet. I love how quickly spiralized meals come together, and how flavorful they are with such few ingredients. This is forever one of my favorites. And I’m not even a big zoodle fan! But these are a different story.
Whenever these baby heirloom tomatoes come back to the store in early summer, I always gravitate toward them. How can you not?!
They’re like little bits of candy. At least they are for me..and they’ll only get better through the summer!
One of my favorite things to do with baby or cherry tomatoes is to roast them in the oven with garlic until they burst and get all sweet and caramelized. It’s THE BEST. I’ve been doing it for years (usually with pasta 😍) and there’s really nothing better.
You literally just rub tomatoes with some olive oil, chopped garlic, salt, and pepper, and roast them in a hot oven for 20 minutes or so. It’s the easiest, most delicious hack for switching up your usual marinara for a fresher tomato sauce!
Sometimes I’ll roast a head of garlic and mash it up with the burst tomatoes to create a sauce too..or spread that mixture on crusty bread. Which is actually unreal. So many possibilities!
But these zucchini noodles give my usual pasta and/or bread combo a run for their money. The crunch and freshness of the zoodles mixed with the super flavorful chicken sausage, tomatoes, and fresh basil just SCREAM summer to me. You can really taste all of the ingredients in their pure amazing form and it’s just the best!
If you’re not totally sold on zoodles yet, you could do half regular pasta and half zoodles, or all regular pasta! Totally up to you and what your tastebuds prefer!
To these zoodles I added the burst garlicky tomatoes, mild Italian chicken sausage (you could also use spicy!), basil, and a touch of grated parm. Incredibly simple but such an amazing marriage of flavors. Plus, it comes together in thirty minutes or less. Which leaves us more time for summer activities!
It’s also Whole 30 friendly if you can find sausage without added sugar and paleo if you skip the parm. If you’re into that!
I usually buy my chicken sausage from the butcher counter in bulk, because it’s usually more tasty and made right in the store! If you get the pre-cooked kind in links, that works too, I just find that the bulk kind is easier to break up into little pieces and infuses into the dish better.
All in all, the most important part is the roasted tomatoes..if you haven’t caught onto that yet. 🙂
All we need is a glass of rosé!
Garlic Roasted Tomato Chicken Sausage Zucchini Noodles
These Garlic Roasted Tomato Chicken Sausage Zucchini Noodles are a low-carb, incredibly delicious 30 minute meal! The tomatoes are roasted in the oven with garlic and olive oil until super sweet and juicy, and then tossed with zucchini noodles, chicken sausage, fresh basil, and grated parm!
Ingredients
- 3 cups baby heirloom tomatoes (can sub cherry or grape tomatoes)
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- salt and pepper
- 3/4 pound bulk mild Italian chicken sausage (or about 2 links)
- 2 medium-large zucchinis, spiralized
- pinch red pepper flakes
- 2 tablespoons chopped basil, plus extra for garnish
- parmesan cheese, for serving
Instructions
Preheat oven to 400℉. Put tomatoes on a baking sheet and toss with olive oil, garlic, and a few pinches of salt and pepper. Roast for 15-20 minutes until burst and golden, stirring a couple times during cooking time.
While tomatoes are roasting, brown the sausage in a large skillet, breaking up with your spoon or spatula into small pieces. This should take about 7-8 minutes. Once sausage is cooked through, add a pinch of red pepper flakes and the zucchini noodles and cook for 2-3 minutes until cooked through. You don't want them to get mushy, just barely cooked. I like mine to have some crunch!
Once tomatoes are finished roasting, add to the zoodles and toss. Stir in the basil. Serve with extra basil and parmesan cheese if desired!
Recipe Notes
*I like using bulk chicken sausage from the butcher counter for this recipe, but you could also use the pre-cooked chicken sausage links in a pinch!
This post was originally published on 1/4/17, but was updated with new photos and text on 6/20/18!
I am rather new to your site, but this dish is the second recipe of yours that I have tried in a week. I am enjoying your flavor profiles. This was delicious! The tomatoes were so tasty and the dish was filled with flavor! And, since it was so easy to pull together, I’ve made it twice already! I only made one adjustment — since I couldn’t find the Italian chicken sausage, I used Italian turkey sausage. It still came out great!
I’m so happy to hear that! I love this dish too – so simple but so flavorful! Glad it worked with the turkey sausage! 🙂
I followed everything on this recipe and it really came out amazing.
Thank you so much Jessica! So happy to hear that!