Name: Roasted Tomato and Zucchini Noodles with Burrata
Prep time: 5 min
Cook time: 27 min
Total time: 32 min
Yield: 4
Ingredients: 2 medium zucchinis, spiralzed; 1 lb heirloom cherry tomatoes; 1/2 tsp salt; 1/4 tsp pepper; 1 tsp dried basil; 1/2 tsp oregano; 2 tbsp avocado oil; 2 tbsp burrata water; 2 burrata balls

Roasted Tomato and Zucchini Noodles with Burrata is the best cozy low-carb dish. Made with nutritious zucchini as the main ingredient and delicious creamy baked burrata, everyone will love this dish.

You will not miss the carbs in this dish! Roasted Tomato and Zucchini Noodles with Burrata is my favorite veggie noodle dish!

Zucchinis are so versatile and I find them to be an amazing noodle substitute along with spaghetti squash. You can use them interchangeably in this dish as either works great, just cook the spaghetti squash first.

I have posted this recipe on a few of my social channels and some of my readers have been raving about it!! Some like to add balsamic glaze to the top, I have not tried it personally but I hear it is next-level delicious!

Can I use a different cheese?

Yes, fresh mozzarella and feta work great in this dish. Burrata happens to be my favorite cheese, but if you don’t want to use burrata don’t worry about replacing the burrata water with regular water just omit it altogether.

How to make Roasted Tomato and Zucchini Noodles with Burrata

Squeeze out excess water from zucchini noodle
To a small baking dish add cherry tomatoes, smashed garlic, salt, pepper, oregano, basil, and avocado oil. Toss till everything is combined.
Roast tomatoes at 400 for 20 minutes.
Safely add zucchini noodles to the baking dish and toss with the tomatoes. Add in 2 tbsp of burrata water.
Slice 2 burrata balls in quarter pieces and place them on top of the zucchini noodles. Bake at 400 for 7 more minutes. Serve hot and add chili flakes if desired, enjoy!

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Yield: 4