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Squoodles and Zoodles with Roasted Tomatoes

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Zoodles Rosted Tomatoes Beauty and the Beets (9)

Squash and zucchini noodles, also known as Squoodles and Zoodles, are becoming quite popular. And it doesn’t stop there. Coodles (carrots), Boodles (Beets) and Sweepoodles (Sweet Potato) are all the rage. And as you can probably tell, they are all make a fun meal as well. I mean what kid would turn down a plate of Coodles and Sweepoodles, right? I made Squoodles and Zoodles with Roasted Tomatoes, Garlic and Basil.

Zucchini noodles Beauty and the Beets 1

Voodles, or noodles made out of vegetables have been replacing starchy pasta noodles for quite some time now. And just like regular pasta, voodles can be topped with anything from tomato sauce to meatballs to chicken alfredo. For me, summer is the season of fresh vegetables and meals made easy, so I made Squoodles and Zoodles with fresh roasted tomatoes, garlic and basil.

Squoodles and Zoodles Beauty and the Beets

I got my spiralizer from Amazon and it was very inexpensive. I paid less than $10 and I use it several times a week. I personally prefer the hand held version, it is convenient  to use and more importantly, easier to clean. And once spiralized, the squash and zucchini “cook” in a pot of boiling water for only 60 seconds. So simple.

Zucchini Spiral Slicer

The roasted tomatoes are as easy as throwing a gathering of ingredients into a baking dish and cooking them until the tomatoes blister, about 20 minutes. So in less time than an episode of The Big Bang Theory  you can have a light and flavorful meal, colorful and healthy.

Zoodles Rosted Tomatoes Beauty and the Beets (3)

Squoodles and Zoodles with Roasted Tomatoes (Squash and Zucchini Noodles)

Squoodles and Zoodles with Roasted Tomatoes (Squash and Zucchini Noodles)

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Light and flavorful, colorful and healthy. Vegetable noodles (Voodles) with Roasted Tomatoes, Garlic and Basil.


  • 2 medium zucchini
  • 2 medium squash
  • 1 lb. cherry tomatoes
  • olive oil,, for light drizzle, roughly 2 tbsp.
  • 6-8 cloves garlic
  • 1/2 cup Italian breadcrumbs
  • 2 tbsp. freshly grated parmesan
  • fresh basil leaves,, loosely torn


  1. Preheat oven to 450°
  2. In a 13x9 baking dish, add the tomatoesand garlic in a single layer. Drizzle olive oil lightly over the tomatoes.
  3. Bake tomatoes in the oven for 15 minutes, until the tomatoes begin to soften and wrinkle.
  4. Mix the breadcrumbs and parmesan in a bowl. Sprinkle mixture over the tomatoes and cook another 5 minutes.
  5. While the tomatoes are cooking, bring a pot of water to a boil. Using a spiralizer, spiral the zucchini and squash into noodles.
  6. Add the zucchini and squash to the boiling water and cook for 60 seconds. Drain the water.
  7. Place the noodles in a serving dish, top with the roasted tomato mixture.
  8. Sprinkle the torn basil over top the noddles just before serving.

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Squoodles and Zoodles with Roasted Tomatoes Beauty and the Beets

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Helen Corbin

Tuesday 28th of June 2016

This sounds like a Dr. Seuss book :-) Hey, that’s an idea. I have a spiralizer that I haven’t used yet but this inspires me.


Monday 27th of June 2016

This would make anyone want to make 'squoodles' or 'voodles.' I haven't seen anybody call them that yet. I've only seen the name 'zoodles' so I smiled big when I saw the names you made, including 'swoodles.' :))


Monday 27th of June 2016

There is a slight possibility that I made some of those names up :) Nice to see you Emily- thank you for stopping by!!

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