Overhead shot of zucchini noodles with roasted colorful baby heirloom tomatoes, fresh basil, and chicken sausage, with a gold fork and spoon resting in the bowl pointing out from the left, and a glass of rosé on the side

Garlic Roasted Tomato Chicken Sausage Zucchini Noodles

These Garlic Roasted Tomato Chicken Sausage Zucchini Noodles are a low-carb, incredibly delicious 30 minute meal! The tomatoes are roasted in the oven with garlic and olive oil until super sweet and juicy, and then tossed with zucchini noodles, chicken sausage, fresh basil, and grated parm!

Course Main
Cuisine Gluten Free, Low Carb, Paleo, Spiralized, Whole 30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Molly | Spices in My DNA


  • 3 cups baby heirloom tomatoes (can sub cherry or grape tomatoes)
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • salt and pepper
  • 3/4 pound bulk mild Italian chicken sausage (or about 2 links)
  • 2 medium-large zucchinis, spiralized
  • pinch red pepper flakes
  • 2 tablespoons chopped basil, plus extra for garnish
  • parmesan cheese, for serving


  1. Preheat oven to 400℉. Put tomatoes on a baking sheet and toss with olive oil, garlic, and a few pinches of salt and pepper. Roast for 15-20 minutes until burst and golden, stirring a couple times during cooking time.

  2. While tomatoes are roasting, brown the sausage in a large skillet, breaking up with your spoon or spatula into small pieces. This should take about 7-8 minutes. Once sausage is cooked through, add a pinch of red pepper flakes and the zucchini noodles and cook for 2-3 minutes until cooked through. You don't want them to get mushy, just barely cooked. I like mine to have some crunch!

  3. Once tomatoes are finished roasting, add to the zoodles and toss. Stir in the basil. Serve with extra basil and parmesan cheese if desired!

Recipe Notes

*I like using bulk chicken sausage from the butcher counter for this recipe, but you could also use the pre-cooked chicken sausage links in a pinch!