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Cocozelle zucchini and Bennnings Green Tint Patty Pan squash are piled high.

Fried Halloumi with Bruschetta Zoodles

The kitchen counter looks like a farmers market with zucchini stacked at the ready for zoodles. We discovered this recipe last year and can’t wait to make it again. Our tomatoes aren’t ripe yet, but a girl can dream.

Halloumi is a sheep’s milk cheese that stays solid when fried. It’s salty and tasty and adds some heft to the recipe. Give it a go this summer!

zucchini harvest
zucchini harvest time is here!

Recipe by Sarah Cook of Sustainable Cooks


  • 2 cups tomatoes
  • 1 tbsp truffle oil
  • 1/3 cup basil thinly sliced
  • 1/8 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 3 tbsp olive oil divided
  • 2 cloves garlic minced or pressed
  • 6 cups zucchini noodles – use a zoodle maker, attachment to a stand mixer, or potato peeler
  • 7 oz Halloumi cheese – cut into 1/4″-1/2″ slices
Tomato basil mix
Tomato basil mixture


In a bowl, combine the first 5 ingredients and set aside.

On the stove, put 2 Tbsp. olive oil in a skillet and fry the halloumi slices until brown on both side (about 3-5 minutes per side). Set cooked halloumi on a plate.

In the same pan, use the remaining oil to saute the zoodles for about 60 seconds, stirring gently to cook evenly.

Then toss in the tomato mixture and saute another 2-3 minutes until tomatoes start to wilt.

Plate up your zoodle/tomato mixture and top with sliced halloumi. Serve immediately.

We scarfed down this recipe so fast we forgot to take pictures. Next time! Find other zucchini recipes here.

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