Ok, so to the actual RECIPE. The sauce is divine (I don't use that word often), and I even substituted fat-free half-n-half for the heavy cream!!! The roasted tomatoes are juicy and delicious, the sauce is creamy and full of flavor, and the zoodles are fresh & yummy.
5-6 zucchini, made into zucchini noodles by using either a Spiralizer or a julienne slicer.
1 pint of yellow cherry tomatoes, cut in half
1 pint of red cherry tomatoes, cut in half
2 tbsp unsalted butter
1 shallot, minced
2 or 3 fresh thyme sprigs
small handful, chopped fresh basil
3/4 c heavy cream (I used fat-free half-n-half)
3/4 c of freshly grated Parmigiano Reggiano cheese
salt and pepper to taste
Arrange the cherry tomatoes cut side up on a rimmed baking sheet. Spray all over with olive oil, salt and pepper. Roast at 400 degrees F for 10-15 minutes.
Heat the butter in a saute pan over medium low heat, when the butter is melted and starts to foam add the shallot, cook until softened. Scrape in the tomatoes and any juices that collected on the baking sheet. Add the thyme sprigs and pour in the cream (or half-n-half), I added half of the cheese by sprinkling it around the tomatoes and into the cream. Heat gently on low until it simmers. Turn off the heat and stir in basil.
In a larger saute pan, drizzle with olive oil and place your zucchini noodles on top, gently cooking and carefully tossing until just slightly wilted and still al dente, just a few minutes. Place zucchini noodles onto a serving platter and spoon the sauce right over the top, adding more parmesan cheese.
Original recipe found here.