Spicy Zoodle Bowl recipe
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.
Servings 3 servings
Calories 267kcal
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.
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.
Nutrition
Calories: 267kcal | Carbohydrates: 22g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 226mg | Potassium: 1443mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1828IU | Vitamin C: 57mg | Calcium: 105mg | Iron: 4mg