Are you tired of the same old vegetable dishes? Look no further! Spiralized zucchini is a game-changer, and we’re not just talking about the fun shape it takes on. This versatile veggie can be used in a variety of delicious recipes, from classic pasta dishes to international-inspired salads and stir-fries.
In this article, we’ll explore 18 mouth-watering spiralized zucchini recipes that are sure to become new favorites. From creamy Alfredo pasta to spicy Thai peanut salad, there’s something for everyone. Whether you’re a health-conscious foodie or just looking for some inspiration in the kitchen, these recipes are guaranteed to satisfy your cravings and leave you feeling full and satisfied.
Garlic Parmesan Spiralized Zucchini Noodles
Transform zucchinis into a delicious and healthy noodle substitute with this easy recipe. Perfect for low-carb diets or as a creative twist on traditional pasta dishes.
Ingredients:
– 2 medium zucchinis
– 3 cloves of garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Spiralize the zucchinis using a spiralizer or a vegetable peeler.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the spiralized zucchini noodles to the skillet, cooking for 2-3 minutes until they start to soften.
4. Sprinkle the Parmesan cheese over the noodles and toss to combine. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Spiralized Zucchini Pasta with Avocado Pesto
This recipe combines the best of both worlds – the comfort of pasta and the freshness of zucchini, all tied together with a creamy avocado pesto. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 2 medium zucchinis
– 1/2 cup cooked pasta (any type)
– 1 ripe avocado
– 1/4 cup fresh basil leaves
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Spiralize the zucchinis into “noodles” and set aside.
2. Cook pasta according to package instructions and set aside.
3. In a blender or food processor, combine avocado, basil, Parmesan cheese, salt, and pepper. Blend until smooth.
4. In a large skillet, combine spiralized zucchini noodles and cooked pasta. Toss with avocado pesto until well coated.
5. Serve immediately, garnished with lemon wedges.
Cooking Time: 15 minutes
Spicy Thai Peanut Spiralized Zucchini Salad
Experience the bold flavors of Thailand in this refreshing summer salad! This vibrant dish combines the natural sweetness of spiralized zucchini with the spicy kick of chili flakes and the creamy richness of peanut sauce.
Ingredients:
– 2 medium zucchinis
– 1/4 cup natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into long noodles.
3. In a blender or food processor, combine peanut butter, soy sauce, lime juice, honey, ginger, and chili flakes. Blend until smooth.
4. Toss the spiralized zucchini with 1-2 tablespoons of the peanut sauce, depending on desired level of creaminess.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro if desired.
7. Serve immediately.
Cooking Time: 15 minutes
Lemon Garlic Shrimp with Spiralized Zucchini
Brighten up your mealtime with this refreshing combination of succulent shrimp, tangy lemon, and savory garlic, paired with the natural sweetness of spiralized zucchini.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 medium zucchini
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Spiralize the zucchini into noodles.
3. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 1 minute.
4. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
5. Remove the shrimp from the skillet and set aside.
6. Add the lemon juice to the skillet and stir to combine with the remaining garlic and oil.
7. Toss the zucchini noodles in the lemon-garlic sauce and season with salt and pepper.
8. Serve the zucchini noodles topped with the cooked shrimp and grated Parmesan cheese (if using).
Cooking Time: 12-15 minutes
Spiralized Zucchini Caprese Salad
Elevate your salad game with this refreshing twist on the classic Caprese. This recipe combines the sweetness of spiralized zucchini, the creaminess of mozzarella cheese, and the tanginess of fresh tomatoes.
Ingredients:
– 2 medium-sized zucchinis
– 1 large tomato, sliced
– 8 oz fresh mozzarella cheese, sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Spiralize the zucchinis using a spiralizer or a vegetable peeler.
2. In a large bowl, combine the spiralized zucchini, sliced tomato, 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.
5. Serve immediately.
Cooking Time: None! This salad is ready in 10 minutes or less.
Spiralized Zucchini Stir-Fry with Sesame Ginger Sauce
Elevate your stir-fry game with this easy and flavorful recipe, featuring spiralized zucchini and a creamy sesame ginger sauce.
Ingredients:
– 2 medium zucchinis
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1/4 cup sesame seeds
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated fresh ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add bell peppers; cook until tender, about 4-5 minutes.
4. Add spiralized zucchini; cook until slightly tender, about 3-4 minutes.
5. In a small bowl, whisk together sesame seeds, soy sauce, rice vinegar, honey, and ginger.
6. Pour sauce over zucchini mixture; stir-fry for an additional minute.
7. Season with salt and pepper to taste.
8. Garnish with green onions if desired.
Cooking Time: 15-20 minutes
Creamy Alfredo Spiralized Zucchini Pasta
Transform traditional pasta into a healthier and flavorful dish with this Creamy Alfredo Spiralized Zucchini Pasta recipe. By swapping out traditional noodles for zucchini spirals, you’ll enjoy a low-carb and nutrient-rich twist on a classic comfort food.
Ingredients:
– 2 medium zucchinis
– 1/4 cup (1/2 stick) unsalted butter
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Spiralize the zucchinis into long noodles.
3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
4. Add the Parmesan cheese and stir until melted and smooth.
5. Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes or until slightly thickened.
6. Add the spiralized zucchini noodles to the skillet, tossing to coat with the creamy sauce.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spiralized Zucchini and Tomato Basil Salad
Fresh and flavorful, this salad is perfect for a light and satisfying meal or as a side dish. The spiralized zucchini adds a fun twist to the classic tomato and basil combination.
Ingredients:
– 2 medium zucchinis
– 1 large tomato, diced
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchinis into long noodles.
3. In a large bowl, combine the spiralized zucchini, diced tomato, and chopped basil.
4. Drizzle with olive oil and lemon juice.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Spiralized Zucchini Pad Thai
This vegetarian take on the popular Thai dish replaces traditional noodles with spiralized zucchini, adding a refreshing and nutritious spin to this flavorful recipe.
Ingredients:
– 2 medium zucchinis
– 1/4 cup tamarind paste
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 1 cup mixed vegetables (e.g., bean sprouts, carrots, green onions)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchinis and set aside.
3. In a wok or large skillet, heat 1 tablespoon of oil over medium-high heat.
4. Add the garlic and ginger; cook for 30 seconds.
5. Add the mixed vegetables and cook until tender, about 2-3 minutes.
6. Add the tamarind paste, soy sauce, and brown sugar; stir to combine.
7. Add the spiralized zucchini and stir-fry until heated through, about 2-3 minutes.
8. Season with salt and pepper to taste.
9. Garnish with cilantro and serve immediately.
Cooking Time: Approximately 15-20 minutes.
Spiralized Zucchini with Pesto and Cherry Tomatoes
This refreshing summer dish combines the flavors of pesto and cherry tomatoes with the tender sweetness of spiralized zucchini. Perfect as a side or main course, this recipe is quick to prepare and packed with nutrients.
Ingredients:
– 2 medium zucchinis
– 1/4 cup store-bought or homemade pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper, to taste
– Grated Parmesan cheese, optional (for serving)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchinis into long noodles.
3. In a large skillet, heat the pesto over medium heat.
4. Add the cherry tomatoes and cook until they start to release their juices, about 2-3 minutes.
5. Add the spiralized zucchini to the skillet and toss with the pesto and tomato mixture.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 12-15 minutes
Spiralized Zucchini Carbonara
This recipe puts a fresh spin on the Italian classic by substituting traditional spaghetti with spiralized zucchini. The result is a light, creamy, and satisfying dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 medium zucchini
– 2 large eggs
– 4 oz pancetta or bacon, diced
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchini into long noodles.
3. Cook the pancetta or bacon in a large skillet over medium heat until crispy. Remove from heat and set aside.
4. In a separate bowl, whisk together eggs and Parmesan cheese.
5. Add the cooked pancetta or bacon to the egg mixture and stir to combine.
6. Toss the spiralized zucchini with the egg mixture, ensuring the noodles are well coated.
7. Cook for an additional 2-3 minutes, stirring frequently, until the eggs are set.
8. Season with salt and black pepper to taste.
9. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spiralized Zucchini Greek Salad with Feta
This recipe combines the best of summer’s flavors with the convenience of spiralized zucchini. The result is a light, refreshing salad that’s perfect for hot days or as a quick and easy side dish.
Ingredients:
– 2 medium zucchinis
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 1/4 cup crumbled feta cheese
– Chopped fresh parsley or dill, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchinis into noodle-like strands.
3. In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, and Dijon mustard.
4. Add the spiralized zucchini noodles and toss to coat with the dressing.
5. Season with salt and pepper to taste.
6. Top with crumbled feta cheese and garnish with chopped parsley or dill.
Cooking Time: 15-20 minutes
Spiralized Zucchini Lasagna Rolls
Experience the flavors of Italy with a twist! This innovative recipe transforms traditional lasagna into bite-sized, zucchini-based rolls that are low in carbs and big on flavor.
Ingredients:
– 2 medium spiralized zucchinis
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella
– 1/4 cup grated Parmesan
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix ricotta cheese, mozzarella, Parmesan, and egg.
3. Spiralized zucchinis will be long and thin; cut them into 4-inch pieces.
4. Place a spoonful of the cheese mixture onto each zucchini piece, leaving a 1/2-inch border.
5. Roll up each piece tightly, placing seam-side down on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the cheese is melted and the zucchini is tender.
8. Garnish with fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Spiralized Zucchini with Sun-Dried Tomato Pesto
Elevate your pasta game with this colorful and flavorful dish featuring spiralized zucchini, sun-dried tomato pesto, and a hint of garlic.
Ingredients:
– 2 medium zucchinis
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis and place them on a baking sheet lined with parchment paper.
3. In a food processor, combine sun-dried tomatoes, basil leaves, garlic, and olive oil. Process until well combined.
4. Toss the spiralized zucchini with 1-2 tablespoons of the pesto sauce, depending on your desired level of flavor.
5. Bake for 15-20 minutes or until the zucchini is tender and lightly browned.
6. Season with salt, pepper, and Parmesan cheese (if using).
7. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes
Spiralized Zucchini and Mushroom Medley
Discover a flavorful and nutritious vegetarian dish that’s perfect for a weeknight dinner or a special occasion. This medley of spiralized zucchini, sautéed mushrooms, and aromatic spices is sure to delight your taste buds.
Ingredients:
– 2 medium zucchinis
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize zucchinis and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until tender, about 5 minutes.
4. Add onion and garlic; cook for an additional 2-3 minutes or until onion is translucent.
5. Add thyme and cooked zucchini to the skillet. Season with salt and pepper to taste.
6. Transfer the medley to a baking dish and bake for 15-20 minutes, or until zucchinis are tender.
Cooking Time: 25-30 minutes
Spiralized Zucchini with Lemon Herb Chicken
This recipe combines the natural sweetness of spiralized zucchini with the brightness of lemon and the savory flavor of herb-infused chicken. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 lemons, juiced (about 2 tbsp)
– Salt and pepper to taste
– 2 medium zucchinis
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together olive oil, garlic, parsley, basil, lemon juice, salt, and pepper.
3. Place the chicken breasts in a shallow dish and brush with the herb mixture.
4. Spiralize the zucchinis and place them on a baking sheet.
5. Bake the chicken for 20-25 minutes or until cooked through.
6. Toss the zucchini with olive oil, salt, and pepper; bake for an additional 10-12 minutes or until tender.
7. Serve the chicken with spiralized zucchini and top with Parmesan cheese (if using).
Cooking Time: 35-40 minutes
Spiralized Zucchini and Corn Salad
This refreshing salad combines the natural sweetness of zucchini and corn with a hint of tanginess from the lime juice, perfect for warm weather gatherings. With its vibrant colors and textures, it’s sure to be a hit at your next potluck or barbecue.
Ingredients:
– 2 medium zucchinis
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. Spiralize the zucchinis using a spiralizer or a vegetable peeler.
2. In a large bowl, combine the spiralized zucchini, corn kernels, and chopped cilantro.
3. Squeeze lime juice over the mixture and sprinkle with olive oil.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes ( prep time)
Spiralized Zucchini with Garlic Butter Shrimp
This recipe combines the freshness of spiralized zucchini with the richness of garlic butter shrimp, making for a delicious and healthy meal. Perfect for a quick dinner or lunch option.
Ingredients:
– 1 medium zucchini
– 1/2 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchini and set aside.
3. In a medium skillet, melt 1 tablespoon of butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
5. Meanwhile, toss the spiralized zucchini with salt and pepper to taste.
6. In a separate oven-safe skillet, add the remaining tablespoon of butter and place the zucchini in an even layer.
7. Top with cooked shrimp and serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
