The best way to use up leftover zucchini from your garden! This Zoodle Bowl recipe is a spicy blend of fresh tomatoes simmered with garlic and red pepper flakes, tossed with spinach, and served over fresh zucchini noodles for an easy gluten-free lunch or dinner.
A Quick Look At The Recipe
- ⏲️Ready In: 20 Minutes
- 👪Serves: 3
- 🍽 Calories and Protein: 267 kcals and 6 grams of protein
- 📋Main Ingredients: Zucchini, olive oil, spinach, tomatoes
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, and vegan.
- ⭐ Why You'll Love It: A spicy kick but an ultra-light meal perfect for summer dinner or lunch!
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Do you suddenly have a mountain of zucchini from the garden and no idea what to do with them? Protein zucchini bread is always a good option, but it only uses up so much. Zoodle bowls, on the other hand, are perfect for putting those overgrown zucchinis to good use, especially when paired with garden-fresh tomatoes at the end of summer (just like this Ukrainian cucumber salad and my all-time favorite cucumbers in vinegar.
With the help of a spiralizer, this zucchini noodle pasta comes together quickly (just like gluten-free chicken pesto pasta) and has just the right spicy kick from garlic and red pepper flakes. It’s easy to customize based on what you have on hand and works great as a light lunch or simple dinner. As a busy mom, I love that it’s naturally grain-free, packed with flavor, and quick enough to throw together on hectic days.
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💭Why You'll Love This Recipe
Minimal ingredients: There's only seven ingredients in this zoodle bowl so it's quick to whip up.
Flavorful: The zucchini noodles are coated in a spicy, savory sauce.
Light and fresh: It makes for a light lunch or a great pasta alternative if you're trying to regulate carbs.
Versatile: You can add any protein you like to the zoodle bowl or enjoy it as is on the side of a wrap.
Ingredients and Substitutions
- Zucchinis: Straight from the garden is perfect. Know that the larger the zucchini, the more watery they'll be. However, they'll also be easier to spiralize.
- Tomatoes: Another ingredient that's best right from the garden, and you can use any type you have. We love cherry tomatoes the most, but it really doesn't matter. If you have extra, learn more about how to cook grape tomatoes.
- Red pepper flakes: This is what is responsible for the heat in this zoodle bowl. Know that you can adjust it depending on your preference.
- Sundried tomatoes: I like to use the dried ones for my recipes instead of the ones in oil, but both work. Finely chop them so there's a salty taste with each bite of the zoodle bowl.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Protein: Make this into a healthy, veggie-loaded, protein-packed meal by adding some leftover chicken from a Dutch oven whole chicken, teriyaki chicken thighs in the oven, spicy turkey meatballs, healthy chicken bites, or smoked turkey.
Veggies: Add extra vegetables into the dish, like Brussel sprout tops.
How To Make a Zoodle Bowl
You do need a spiralizer for this zoodle bowl recipe as it's what makes your zucchini noodles. I also use it when making my beet noodle stir fry. Honestly, it just makes veggies fun, so, it's a great way to sneak veggies into their diets.
Step 1: Spiralize the zucchini noodles.
Step 2: Heat the oil, garlic, and red pepper flakes.
Step 3: Add in the tomatoes and boil down a bit.
Step 4: Add in the remaining ingredients and cook for 1-2 more minutes.
Expert Tips
The larger the zucchini, the more water it will give off when cooking. If you want, spiralize the zucchini noodles and let them drain in a strainer for 10 minutes before cooking (a pinch of salt helps!). Smaller zucchini can be tricky to spiralize.
Store leftover zucchini noodles in the fridge in an airtight container for up to three days.
You can store the zucchini noodles before making a noodle bowl easily enough. If you do this, line the bottom of the container with a paper towel or a dish towel to absorb the water.
If storing the zucchini bowl after it's made, you'll need to drain some liquid.
Zoodle Bowl FAQs
The trick to firmer zucchini noodles is to first use a medium-sized zucchini. The larger ones make for "wetter" zucchini noodles. From there, make sure you're only cooking them for 3-5 minutes. You really just want to heat them. Cooked for longer durations, zucchini noodles tend to get soggy.
While making zucchini noodles, always saute them, but not for long. Boiling zucchini noodles will make them soggy.
More Easy Dinner Ideas You'll Love
If you tried this Spicy Tomato Zoodle Bowl Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Spicy Zoodle Bowl recipe
Video
Equipment
Ingredients
- 3 zucchini
- ¼ cup olive oil
- 1 teaspoon red pepper flakes
- 2 cloves garlic minced
- ½ cup sundried tomatoes chopped
- 1-1.5 cup spinach chopped
- 1.5 cup chopped tomatoes
Instructions
- Spiralize the zucchini into noodles and place in a bowl.
- Heat olive oil in a large pan over medium to high heat. Add in the red pepper flakes and garlic and cook for 2-4 minutes.
- Add in the fresh tomatoes. They'll sizzle at first.
- Cook 2-3 minutes.
- Add in the sundried tomatoes, spinach and zucchini.
- Cook until zoodles are heated through and spinach is slightly wilted.
- Remove from heat and serve with preferred toppings.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
A great way to use up zucchini from the garden and the kick of spice is great!
Annmarie says
Love the sundried tomatoes in there - this looks delicious!
fitasamamabear says
They add such a nice flavor- my hubby loves them so it makes him more willing to try all veggie dishes haha
Farrah says
I haven't made zoodles in a while, but I need to start again!
fitasamamabear says
I hadn't either and then that's all we ate for like four weeks haha I love em