The best way to use up leftover zucchini from your garden! This zoodles bowl is a spicy blend of fresh tomatoes simmered with red pepper flakes and garlic on top of fresh zucchini noodles.
Do you have a zillion zucchini in your garden and you have zero clue what to do with them?
Protein zucchini bread is a great option but only uses up so much.
Zucchini noodles bowls though, not only take your overgrown zucchinis but it also requires garden fresh tomatoes making it the perfect end of sumemr dish (just like this Ukrainian cucumber salad and my all-time favorite cucumbers in vinegar).
Easy to make with the help of a spiralizer and spicy in nature, this zucchini noodle pasta can easily be varied to suit your personal preferences.
Bursting with savory flavor, zucchini noodles make for a tasty lunch or light dinner.
As a Certified Nutrition Coach, I personally love that it's grain-free and easy to make too making it practical for busy moms.
Why You'll Love This Recipe
Minimal ingredients - 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 (personally, I'm a fan of carb cycling which is what I use in my meal plans).
Versatile - you can add any protein you like to the zoodle bowl or enjoy it as is on the side of a wrap.
Ingredients You Need
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 canning green tomatoes and how to cook grape tomatoes too.
Olive oil - used to heat everything in the skillet. Avocado oil works well here also and has a higher heat point. However, I prefer to use olive oil and medium heat as I find you enjoy the flavor of the oil more.
Red pepper flakes - responsible for the heat in this zoodle bowl. Know that you can adjust it depending on your preference.
Garlic - fresh garlic is best and you'll get the best flavor but minced garlic from the grocery store works too.
Spinach - you want to add this last so that it just cooks. Any leafy green will work but will change the flavor of the dish. Sugar snap peas are a fun twist here also.
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.
How To Make Zucchini Noodles
If you haven't been introduced to a spiralizer, you're missing out. Spiralizers help:
- keep your meals interesting
- replace noodles in a dish with a healthier option
- are great for low-carb recipes
- make simple dishes like coleslaw or stir fry more visually appealing
A spiralizer has been a staple in my kitchen for almost eight years now (I went through a raw stage). Not only is it fun (the kids love it!) but you can load up your meal with veggies and skip the starch.
The spiralizer doesn't just make zucchini noodles either, use it to make sweet potato noodles, carrot noodles, butternut squash noodles, or even spiralize beets.
I use a spiralizer the most to make noodles but works well with so many vegetables for salads or meals. My kids love to eat zucchini noodles but don't like actual zucchini. So, it's a great way to sneak veggies into their diets.
The spiralizer takes the vegetables and turns them against a blade to make ringlets and noodles specific to the size of the blade you choose.
If you're gluten-free, it's a wonderful option (learn more about gluten-free diet tips).
Adding Protein
This zoodle bowl is naturally vegan.
However, any of the options below are great protein additions.
Something like leftover smoked turkey adds a fun flavor also!
Expert Tips To Make It
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.
Adjust the red pepper flakes by adding as much or as little as you like.
Top the zucchini noodles with hemp hearts or sesame seeds for crunch, sliced avocados, or nutritional yeast.
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 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.
Skip Dinner Stress
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Frequently Asked Questions About Zucchini Noodles
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 and zucchini noodles tend to get soggy.
While making zucchini noodles, always saute them and not for long. Boiling zucchini noodles will make them soggy.
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Spicy Savory Zucchini Bowls
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
This spinach and tomato zoodle pasta makes the perfect quick and healthy dinner. Loaded with plant-based nutrients (hello veggies!) this zoodle pasta comes together in under thirty minutes and tastes great.
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