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Photo Credit: Robin Selden

Lighten Up with Grilled Branzino Zoodles & Charred Tomatoes

Lighten Up with Grilled Branzino, Zoodles & Charred Tomatoes

Summer time and the grillin’ is easy. Zucchini are starting to pop into local farmers’ markets and tomatoes are on the verge.

If you’re watching your carbs (or would rather nibble them off the cob) or gluten-free, you’ll love this easy and healthy recipe for grilled branzino over zoodles and a pile of charred tomatoes.

Not ready to buy a spiralizer? Consider buying zucchini noodles already prepped at your local market. It’s an expensive luxury but it’ll convince you that a spiralizer is a great tool to buy once you get hooked.

Type: fish; pareve (dairy- free) and gluten free


Looking to reduce your carb intake or keep your meals gluten-free? This grilled branzino over spiralized zucchini with charred tomatoes is the way to go.
Consider using fresh herbs from your garden as alternative seasoning. Basil, oregano or mint would be super.


  • 20 fillets of Branzino (2 per portion)
  • 5 bunches of cherry tomatoes on the vine (1/2 bunch per portion)
  • 8 zucchini, cut on a spiralizer
  • 5 cloves garlic, minced
  • ½ t red pepper flakes
  • 1 t dried oregano
  • Extra virgin olive oil
  • salt and pepper, to taste
  • Fresh parmesan, (optional and to taste)
  • 3 lemons


  • For the zucchini noodles:Heat a pan with extra virgin olive oil. Sauté the minced garlic, red pepper flakes, and dried oregano to start flavoring the oil, mixing slowly.
  • Once the garlic starts to turn golden brown add in the zucchini noodles.
  • Quickly sauté the zoodles, about 2 minutes. Season with salt and pepper, and serve with fresh grated parmesan.
For the tomatoes on the vine:
  • Preheat the oven to 450 degrees.
  • Place the tomatoes on an oil sprayed sheet pan and drizzle them with extra virgin olive oil. Sprinkle with salt and pepper.
  • Roast until tomatoes are tender, about 15 minutes.For the Branzino:
  • Allow fillets to resto outside of the refrigerator, skin side up for 10 minutes. Pat the skin dry (will prevent it from sticking to the grill).
  • Score the skins on the fillets three times, breaking the skin on each.
  • Sprinkle with salt and pepper on both sides and spray the skin side with oil.
  • Place the fish on a hot grill, skin side down, and close the grill top.
  • Grill the fish till skin is crisp, 3 to 4 minutes.
  • Remove from grill, sprinkle with fresh squeezed lemon juice and serve.


If you don’t own a spiralizer consider buying prepped veggies at your local market.