Spicy Savory Zucchini Bowls

Zucchini and tomato pasta with spinach in a white bowl with more in a pan behind it

A veggie packed recipe perfect for summer. These zucchini bowls have a spicy kick paired with a savory flavor and lots of fresh garden ingredients.

Course Main Course

Cuisine American

Keyword spiralized zucchini, summer, zoodles, zucchini noodles

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 267kcal

Author Shelby Stover

Equipment

Spiralizer

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.

Video

Notes

If you want, spiralize the zucchini into 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 zoodle bowl with hemp hearts for crunch 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.

Nutrition