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Lemon Basil Zoodles with Ricotta & Roasted Cherry Tomatoes

This Lemon Basil Zoodle dish with creamy ricotta and roasted cherry tomatoes is a low-carb, vegetarian, and diabetes-friendly meal perfect for warm weather. It’s light, refreshing, and packed with Mediterranean flavours, ideal for a quick lunch or healthy dinner.
Servings: 2
Calories: 142.8kcal
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients

Zoodles & Tomatoes

  • 2 medium zucchini spiralized into noodles
  • 1 tsp olive oil for zoodles
  • ½ cup cherry tomatoes
  • ½ tsp olive oil for tomatoes
  • 1 pinch black pepper or to taste
  • 1 pinch chili flakes optional

Lemon Basil Ricotta Sauce:

  • ⅓ cup ricotta cheese part-skim
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp basil fresh, chopped
  • ½ clove garlic finely grated
  • 1 pinch black pepper or to taste

Equipment

  • Spiralizer (or use pre-spiralized zoodles)
  • Baking sheet
  • Medium Skillet or sauté pan
  • mixing bowls
  • Zester or microplane

Instructions

  • Preheat oven to 400°F (200°C).
  • Toss whole cherry tomatoes with ½ tsp olive oil, black pepper, and optional chili flakes.
    ½ cup cherry tomatoes, ½ tsp olive oil, 1 pinch black pepper, 1 pinch chili flakes
  • Spread on a parchment-lined baking sheet in a single layer.
  • Roast for 20–25 minutes, shaking the pan once halfway through, until skins are blistered and lightly shriveled but tomatoes are still plump. Let cool slightly.
  • Bring a medium pan to medium heat. Add 1 tsp olive oil and toss in the zoodles with a little black pepper. Sauté for 2–3 minutes until just tender but still holding their shape. Turn off heat.
    1 tsp olive oil, 2 medium zucchini
  • In a bowl, stir together ricotta, lemon zest, lemon juice, basil, garlic, and black pepper until smooth. Add a small splash of warm water if needed to thin it slightly.
    ⅓ cup ricotta cheese, 2 tsp lemon zest, 1 tbsp lemon juice, 1 tbsp basil, ½ clove garlic, 1 pinch black pepper
  • Toss warm zoodles with the ricotta sauce until evenly coated. Divide between plates. Top with blistered tomatoes and garnish with extra basil and a twist of lemon zest if desired.

Cooking Tips

  • Don't overcook zoodles: Sauté just until tender to prevent them from becoming watery.
  • Use a good quality ricotta: It makes a big difference in creaminess and flavour.
  • Add protein: For a more filling meal, consider adding grilled tofu, chickpeas, or even a poached egg on top.
  • Zest first, then juice: Always zest your lemon before juicing to avoid a slippery mess.
  • Customize the heat: Omit chili flakes for mild flavour or add more for extra kick.
  • Blister tomatoes ahead: They can be made a day in advance and stored in the fridge.

Nutrition

Nutrition Facts
Lemon Basil Zoodles with Ricotta & Roasted Cherry Tomatoes
Serving Size
 
2 cups
Amount per Serving
Calories
142.8
% Daily Value*
Fat
 
9.1
g
14
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
21.1
mg
7
%
Sodium
 
55.8
mg
2
%
Potassium
 
655.4
mg
19
%
Carbohydrates
 
10
g
3
%
Fiber
 
2.5
g
10
%
Sugar
 
6.2
g
7
%
Protein
 
7.5
g
15
%
Vitamin C
 
49.5
mg
60
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
127.9
mg
13
%
Iron
 
1.2
mg
7
%
Magnesium
 
45
mg
11
%
Zinc
 
1.2
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.