Heirloom Tomato Zucchini Pasta
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5 from 1 vote

Heirloom Tomato, Basil & Balsamic Zucchini Pasta

These heirloom tomato, basil & balsamic zucchini noodles showcase summer's finest, fresh-picked produce. Zucchini is spiralized into long, curly noodles; heirloom tomatoes are diced into tender, juicy cubes; and basil is shredded into small, green ribbons. A bright and zesty vinaigrette of lemon juice, olive oil, and garlic is whisked together and massaged into the noodles. Then, balsamic reduction is gently drizzled over the hearty bed of vegetable pasta.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main, Noodles, Pasta
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 1
Author: Ashley Melillo | Blissful Basil


  • 1/2 cup balsamic vinegar *
  • 1 large zucchini
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, finely minced
  • 1/4 teaspoon fine grain sea salt, plus more for seasoning
  • Freshly ground black pepper, to taste
  • 2 small heirloom tomatoes, diced (about 1 cup)
  • 2 tablespoons chopped fresh basil


  • Reduce the balsamic vinegar by adding it to a small saucepan over medium-high heat. Bring to a boil while stirring constantly. Reduce heat and simmer for 15 minutes or until reduced by half. You'll know it's ready when it coats the back of a spoon.
  • Spiralize your zucchini to make noodles or use a vegetable peeler to create "ribbons" of zucchini. Add the zucchini noodles to a large bowl.
  • Whisk together the olive oil, lemon juice, garlic, sea salt, and black pepper in a small bowl. Pour the dressing over the zucchini and massage it into the noodles for 1 minute. Transfer the noodles to a serving bowl.
  • Top the noodles with the diced heirloom tomatoes and basil. Drizzle with the balsamic reduction and sprinkle with more sea salt, if desired.
  • Serve immediately.


*To keep this dish raw, simply omit the balsamic reduction.