Are you looking for a delicious and healthy twist on traditional pasta dishes? Look no further than zucchini noodles! Also known as “zoodles,” these low-carb, nutrient-rich alternatives to traditional noodles are perfect for anyone following a gluten-free or paleo diet. And the best part? They’re incredibly versatile and can be used in place of regular noodles in countless recipes.
In this article, we’ll explore 20 flavorful zucchini noodle recipes that are sure to become new favorites in your household. From classic Italian dishes like carbonara and alfredo, to spicy stir-fries and creamy salads, there’s something for everyone. Whether you’re a busy parent looking for a quick weeknight dinner solution or a foodie seeking inspiration for your next meal, we’ve got you covered.
In the following pages, we’ll dive into each of these 20 recipes in detail, complete with step-by-step instructions and mouthwatering photos to inspire your culinary creativity. So grab some zucchini and get ready to noodle your way to a healthier, happier you!
Garlic Parmesan Zucchini Noodles
Transform your pasta game with this quick and flavorful recipe that swaps traditional noodles for zucchini! Say goodbye to carbs and hello to a delicious, healthy twist.
Ingredients:
– 2 medium zucchinis
– 3 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Spiralize the zucchinis into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
4. Add the zucchini noodles to the skillet and toss with the garlic oil to coat.
5. Sprinkle the Parmesan cheese evenly over the zucchini noodles and season with salt and pepper to taste.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Servings: 2-3
Spicy Thai Peanut Zucchini Noodles
This recipe combines the flavors of Thailand with the comfort of a creamy peanut sauce, served over zucchini noodles for a healthy and delicious meal. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium zucchinis
– 1/4 cup creamy natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– 1/4 cup chopped cilantro (optional)
Instructions:
1. Preheat a large skillet or wok over medium-high heat.
2. Spiralize the zucchinis into noodles and set aside.
3. In a blender or food processor, combine peanut butter, soy sauce, honey, rice vinegar, ginger, and red pepper flakes. Blend until smooth.
4. Add the zucchini noodles to the skillet and cook for 2-3 minutes, stirring occasionally.
5. Pour in the peanut sauce and stir to coat the noodles evenly. Cook for an additional 1-2 minutes or until heated through.
6. Season with salt and pepper to taste. Garnish with chopped cilantro if desired.
Cooking Time: 10-12 minutes
Lemon Garlic Shrimp Zucchini Pasta
This refreshing summer pasta dish combines succulent shrimp, zucchini, garlic, and lemon flavors in a light and flavorful sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz linguine pasta
– 1 lb large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into thin rounds
– 3 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– 1 tsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat and set aside.
3. In the same skillet, add minced garlic and cook for 1 minute.
4. Add sliced zucchinis to the skillet and cook until tender, about 3-4 minutes.
5. Stir in lemon juice and white wine (if using). Simmer sauce for an additional 2-3 minutes.
6. Combine cooked pasta, shrimp, and sauce. Season with salt and pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Creamy Avocado Zucchini Noodle Salad
A refreshing summer salad that combines the creaminess of avocado with the sweetness of zucchini noodles, all tied together with a tangy dressing.
Ingredients:
– 1 medium zucchini
– 2 ripe avocados, diced
– 1/4 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Spiralize the zucchini into noodles.
2. In a large bowl, combine the zucchini noodles, diced avocado, Greek yogurt, lemon juice, and garlic.
3. Season with salt and pepper to taste.
4. Garnish with chopped fresh parsley, if desired.
Cooking Time: 10 minutes
Pesto Zucchini Noodles with Cherry Tomatoes
This recipe combines the flavors of Italy with a twist on traditional pasta. Fresh zucchini noodles, cherry tomatoes, and homemade pesto come together for a light and refreshing summer dish.
Ingredients:
– 2 medium zucchinis
– 1 cup cherry tomatoes, halved
– 1/4 cup freshly made pesto (see below for recipe)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Homemade Pesto Recipe:
– 2 cups fresh basil leaves
– 1/3 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize zucchinis into noodles.
3. Toss zucchini noodles with olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes or until slightly tender.
4. In a large skillet, combine roasted zucchini noodles, cherry tomatoes, and homemade pesto. Cook over medium heat for 2-3 minutes or until heated through.
5. Serve hot with grated Parmesan cheese, if desired.
Cooking Time: 15-18 minutes
Beef and Broccoli Zucchini Stir-Fry
A flavorful and healthy twist on the classic stir-fry, this recipe combines tender beef, crisp broccoli, and zucchini with savory soy sauce and garlic.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 cups broccoli florets
– 1 medium zucchini, sliced
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– 2 tbsp soy sauce
– Salt and pepper to taste
– Optional: sesame seeds and chopped green onions for garnish
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of vegetable oil.
4. Add the broccoli and zucchini; cook until tender, about 3-4 minutes.
5. Add the garlic, soy sauce, salt, and pepper. Stir-fry for an additional minute.
6. Return the beef to the pan and stir-fry until combined with the vegetables and sauce.
7. Serve hot, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: 15-20 minutes
Zucchini Noodle Pad Thai
This Zucchini Noodle Pad Thai recipe is a creative take on the traditional Thai dish, substituting zucchini noodles for rice noodles. The result is a refreshing and healthy alternative that still packs all the flavor of the original.
Ingredients:
– 1 medium zucchini
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bean sprouts, carrots, red bell pepper)
– 1/4 cup tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon palm sugar
– Salt and pepper to taste
– Chopped peanuts and lime wedges for garnish
Instructions:
1. Spiralize the zucchini into noodles.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, mixed vegetables, tamarind paste, soy sauce, and palm sugar. Cook for an additional 2-3 minutes.
4. Add the zucchini noodles to the skillet and stir-fry for 1-2 minutes, or until slightly tender.
5. Season with salt and pepper to taste.
6. Garnish with chopped peanuts and serve with a squeeze of lime juice.
Cooking Time: 15-20 minutes
Baked Zucchini Noodle Lasagna
Baked Zucchini Noodle Lasagna Recipe
A creative twist on traditional lasagna, this recipe replaces classic pasta noodles with zucchini slices for a healthier and flavorful take.
Ingredients:
– 2 medium zucchinis
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese (for top layer)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis into thin rounds, about 1/8 inch thick.
3. In a bowl, combine ricotta cheese, egg, oregano, salt, and pepper. Mix well.
4. Arrange zucchini slices in a single layer on the bottom of a 9×13-inch baking dish.
5. Spread half of the ricotta mixture over the zucchini, followed by half of the marinara sauce and half of the shredded mozzarella cheese.
6. Repeat the layers: zucchini, ricotta mixture, marinara sauce, and mozzarella cheese.
7. Top with the remaining mozzarella cheese and chopped basil leaves (if using).
8. Bake for 30-35 minutes or until cheese is melted and bubbly.
Enjoy your delicious Baked Zucchini Noodle Lasagna!
Teriyaki Chicken Zucchini Noodle Bowl
This Asian-inspired bowl combines sweet and savory teriyaki chicken with zucchini noodles, crunchy vegetables, and a sprinkle of sesame seeds. A quick and easy dinner option perfect for any night!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup teriyaki sauce
– 2 medium zucchinis
– 1/4 cup water
– 2 tbsp vegetable oil
– 1/2 cup sliced bell peppers (any color)
– 1/2 cup sliced carrots
– Salt and pepper to taste
– Sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together teriyaki sauce and water.
3. Add chicken breast and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Cook zucchinis using spiralizer or julienne peeler. Heat vegetable oil in a pan over medium-high heat. Add zucchini noodles and cook until tender, about 3-5 minutes.
5. Grill or bake chicken breast for 6-8 minutes or until cooked through.
6. Toss bell peppers and carrots with salt and pepper to taste. Grill or sauté until slightly caramelized.
7. Assemble bowls by placing chicken on top of zucchini noodles, followed by vegetables and a sprinkle of sesame seeds.
Cooking Time: 20-25 minutes
Zucchini Noodle Carbonara
Transforming the classic Italian dish into a healthier and flavorful zucchini noodle version, this recipe is sure to delight. The combination of crispy pancetta, creamy eggs, and tender zucchini noodles creates a delightful carbonara experience.
Ingredients:
– 1 medium-sized zucchini
– 6 oz pancetta or bacon, diced
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
– Fresh parsley for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Spiralize the zucchini into noodles and set aside.
3. Cook the pancetta in a large skillet over medium heat until crispy, about 5-7 minutes.
4. Remove the pancetta from the skillet, leaving the grease behind. Crack in the eggs and whisk them together with salt and pepper.
5. Add the cooked zucchini noodles to the skillet with the egg mixture. Stir well to combine.
6. Return the pancetta to the skillet and stir to combine.
7. Serve immediately, garnished with Parmesan cheese and fresh parsley.
Cooking Time: 15-20 minutes
Mediterranean Zucchini Noodle Salad
Mediterranean Zucchini Noodle Salad Recipe
This refreshing salad combines the flavors of the Mediterranean with the ease of zucchini noodles, perfect for a quick and healthy meal or snack.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 2 tbsp. fresh parsley, chopped
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 400°F.
2. Spiralize zucchinis into noodles; place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the zucchini noodles; sprinkle with minced garlic.
4. Roast in the preheated oven for 10-12 minutes, or until tender and slightly caramelized.
5. In a large bowl, combine roasted zucchini noodles, cherry tomatoes, olives, feta cheese, and parsley.
6. Season with salt and pepper to taste; serve warm or at room temperature with lemon wedges on the side (if desired).
Cooking Time: 15-18 minutes
Spicy Sausage and Zucchini Noodle Skillet
This one-pot wonder combines spicy sausage, tender zucchini noodles, and flavorful spices for a quick and satisfying meal. Perfect for a weeknight dinner or weekend brunch.
Ingredients:
– 1 lb spicy Italian sausage, casings removed
– 2 medium zucchinis
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/4 tsp red pepper flakes
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Cook sausage in a large skillet over medium-high heat, breaking up with a spoon as it cooks, until browned and cooked through (about 5 minutes).
2. Add chopped onion and cook until translucent.
3. Add minced garlic and cook for an additional minute.
4. Add zucchinis to the skillet, stirring to combine with sausage mixture. Cook for 3-4 minutes or until tender.
5. Stir in oregano, red pepper flakes, salt, and pepper.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 15-20 minutes
Zucchini Noodle Alfredo with Mushrooms
A healthier twist on the classic fettuccine alfredo, this recipe replaces traditional noodles with zucchini noodles and adds sautéed mushrooms for added flavor and nutrition.
Ingredients:
– 2 medium zucchinis
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook zucchinis for 3-4 minutes or until slightly tender. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add mushrooms and cook until they release their moisture and start browning (about 5 minutes).
3. Sprinkle flour over the mushrooms and cook for 1 minute. Gradually pour in heavy cream, whisking continuously to avoid lumps. Bring to a simmer.
4. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
5. Add cooked zucchini noodles to the skillet and toss to combine with the Alfredo sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Greek Yogurt Zucchini Noodle Pasta
This recipe is a creative take on traditional pasta, using zucchini noodles instead of wheat-based pasta. The addition of Greek yogurt adds creaminess without the need for heavy sauces.
Ingredients:
– 2 medium zucchinis
– 1 cup Greek yogurt
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchinis into noodles.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add the zucchini noodles to the skillet and cook for 3-4 minutes, or until they start to soften.
5. Stir in Greek yogurt and Parmesan cheese until well combined.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with parsley or basil leaves if desired.
Cooking Time: 15-20 minutes
Zucchini Noodle Ramen with Soft-Boiled Egg
Transform your ramen game with this creative and healthy twist! This recipe combines the comfort of soft-boiled eggs with the vibrant flavors of zucchini noodles.
Ingredients:
– 2 medium zucchinis
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup soy sauce
– 1/4 cup miso paste
– Salt and pepper to taste
– 2 soft-boiled eggs
– Green onions for garnish (optional)
Instructions:
1. Bring a large pot of water to a boil. Cook zucchinis for 3-5 minutes or until they reach your desired level of tenderness.
2. Drain the noodles and set aside. In a separate pan, heat sesame oil over medium-high heat. Add sliced onion and cook until translucent.
3. Add minced garlic and cook for an additional minute.
4. In a large bowl, combine cooked zucchini noodles, vegetable broth, soy sauce, and miso paste. Toss to combine.
5. Crack in soft-boiled eggs and toss gently to coat.
6. Garnish with green onions if desired. Serve immediately.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Basil Zucchini Noodles
A flavorful and healthy summer twist on traditional pasta dishes, this recipe combines the sweetness of zucchini noodles with the savory flavors of sun-dried tomatoes and fresh basil.
Ingredients:
– 2 medium zucchinis
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchinis into noodles.
3. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
4. Add the chopped sun-dried tomatoes and cook for an additional 2-3 minutes or until fragrant.
5. Add the zucchini noodles to the skillet, tossing to combine with the tomato mixture.
6. Season with salt and pepper to taste. Top with chopped basil leaves.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Zucchini Noodle Stir-Fry with Tofu
A flavorful and nutritious stir-fry that combines the benefits of zucchini noodles, crispy tofu, and a savory sauce. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 medium zucchini
– 1/2 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Cook zucchini noodles according to package instructions or use a spiralizer to create your own.
2. Heat oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add onion and garlic to the pan and stir-fry for 1 minute.
4. Add mixed vegetables and stir-fry for an additional 2 minutes.
5. Add cooked zucchini noodles, soy sauce, and oyster sauce (if using) to the pan. Stir-fry until combined, about 1-2 minutes.
6. Return tofu to the pan and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Cajun Shrimp and Zucchini Noodle Skillet
A flavorful one-pot meal that combines succulent shrimp, crispy zucchini noodles, and spicy Cajun seasoning.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, spiralized into noodles
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– Salt and pepper to taste
– 1/4 cup chicken broth
– 1 tablespoon chopped fresh parsley
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the garlic and Cajun seasoning; cook for an additional minute.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Add the zucchini noodles and chicken broth to the skillet. Stir to combine.
6. Cook until the zucchini is tender, about 3-4 minutes.
7. Season with salt and pepper to taste.
8. Sprinkle with parsley and serve hot.
Cooking Time: 15-20 minutes
Zucchini Noodle Pho with Beef
This refreshing twist on traditional Vietnamese pho combines the best of both worlds: tender beef and zesty zucchini noodles. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 medium zucchinis
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 4 cups beef broth
– 1 teaspoon fish sauce
– 1/2 teaspoon soy sauce
– 1/4 teaspoon black pepper
– Salt, to taste
– Fresh cilantro, basil, and mint for garnish
Instructions:
1. Cook zucchinis into noodles using a spiralizer or mandoline.
2. In a large pot, heat oil over medium-high. Add beef and cook until browned, about 3-4 minutes. Remove from pot.
3. Add onion, garlic, and ginger to the pot; cook until softened, about 2-3 minutes.
4. Pour in broth, fish sauce, soy sauce, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add cooked beef back into the pot and season with salt to taste.
6. Serve hot over zucchini noodles, garnished with fresh herbs.
Cooking Time: 20-25 minutes
Zucchini Noodle Caprese Salad
This refreshing summer salad combines the flavors of Italy with a modern twist – zucchini noodles instead of traditional pasta. Perfect for a light and healthy meal or as a side dish.
Ingredients:
– 2 medium zucchinis
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Spiralize the zucchinis into noodle-like strands.
2. In a large bowl, combine the zucchini noodles, cherry tomatoes, and mozzarella cheese.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 10 minutes
Summary
Get ready to spice up your healthy eating routine with these 20 flavorful zucchini noodle recipes! From classic pasta dishes like Garlic Parmesan Zucchini Noodles and Creamy Avocado Zucchini Noodle Salad, to international-inspired stir-fries like Spicy Thai Peanut Zucchini Noodles and Teriyaki Chicken Zucchini Noodle Bowl, there’s something for everyone. Plus, find creative twists on old favorites like Pesto Zucchini Noodles with Cherry Tomatoes and Baked Zucchini Noodle Lasagna. Whether you’re a vegetarian or just looking to mix things up, these zucchini noodle recipes are sure to satisfy your cravings.
