Zucchini Pasta With Slow Roasted Tomatoes

Sometimes, you want a nice hearty meal that fills you up, is super tasty, and is healthy at the same time. I have to admit, when you cut out a lot of fat and meat, that can be quite difficult. But don’t you fret, I’ve made it easy with my zucchini pasta with slow roasted cherry tomatoes and cream. Check out the video for step-by-step instructions!

Note: You’ll need a neat little contraption that turns things like zucchini into “pasta.” I’d say Google it, because until I enter a marketing contract and receive a check, I’ll never mention the name. I hope you understand. 🙂
This recipe makes 3 hearty servings and contains 249 calories per serving!


4 large green zucchini
1 pint of cherry or grape tomatoes, cut in half
2 tablespoons of olive oil, divided
1/2 cup of chopped onion
1 tablespoon of minced garlic
1 teaspoon of salt, divided by 1/2 teaspoon
1 teaspoon of pepper, divided by 1/2 teaspoon
1 teaspoon of sugar
1/2 teaspoon of dried non-salted Italian seasoning
1/2 cup of good white wine
1/2 cup of vegetable stock
2 tablespoons of greek yogurt
1 tablespoon of Parmesan cheese, for garnishing

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