20 Delicious Spiralized Zucchini Recipes Healthy

Looking for a fresh twist on healthy eating? Spiralized zucchini is your secret weapon for creating light, nutritious, and utterly delicious meals that everyone will love! Whether you’re craving a quick weeknight dinner or a vibrant seasonal dish, these 20 recipes are about to become your go-to favorites. Get ready to be inspired—your spiralizer is about to work overtime!

Spiralized Zucchini Pasta with Avocado Pesto

Dive into a bowl of freshness with this Spiralized Zucchini Pasta with Avocado Pesto, a vibrant dish that’s as nutritious as it is delicious.

Ingredients

• 2 medium zucchinis, spiralized
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts
• 1 garlic clove
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. In a food processor, combine the avocado, basil, pine nuts, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth.
2. Toss the spiralized zucchini with the avocado pesto until evenly coated.
3. Sprinkle with grated Parmesan cheese before serving.

The creamy avocado pesto clings beautifully to the zucchini noodles, offering a guilt-free pasta alternative that’s bursting with flavor.

Tip: For an extra crunch, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Zucchini Noodles with Garlic and Olive Oil

Light, fresh, and bursting with flavor, these Zucchini Noodles with Garlic and Olive Oil are a quick and healthy dish that’s perfect for any night of the week.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
2. Add the zucchini noodles to the skillet. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Toss gently to coat the noodles in the oil and garlic.
3. Cook for 2-3 minutes, stirring occasionally, until the zucchini noodles are just tender but still have a bit of crunch.
4. Remove from heat and stir in the grated Parmesan cheese and 1 tablespoon fresh lemon juice. Taste and adjust seasoning if necessary.
5. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the quick cooking time that keeps the zucchini noodles perfectly al dente, offering a delightful contrast to the rich garlic and olive oil sauce.

Tip: For an extra flavor boost, toast the garlic in the olive oil until just golden before adding the zucchini noodles.

Spiralized Zucchini Salad with Lemon Vinaigrette

Light, refreshing, and packed with flavor, this Spiralized Zucchini Salad with Lemon Vinaigrette is the perfect way to enjoy summer produce in a snap.

Ingredients

• 2 medium zucchinis, spiralized
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh mint

Instructions

1. In a large bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, salt, and black pepper until well combined.
2. Add the spiralized zucchini to the bowl and toss gently to coat evenly with the vinaigrette.
3. Let the salad sit for 5 minutes to allow the flavors to meld.
4. Sprinkle the crumbled feta cheese and chopped fresh mint over the top of the salad just before serving.

The crisp texture of the zucchini paired with the creamy feta and bright mint makes this salad a standout dish that’s as beautiful as it is tasty.

Tip: For an extra crunch, sprinkle some toasted pine nuts or slivered almonds on top before serving.

Zucchini Spaghetti with Tomato Basil Sauce

Transform your zucchini into a low-carb spaghetti that pairs perfectly with a vibrant tomato basil sauce, making for a light yet satisfying meal.

Ingredients

• 4 medium zucchinis, spiralized
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add diced tomatoes, salt, black pepper, sugar, and red pepper flakes to the skillet. Stir to combine and simmer for 10 minutes, allowing the flavors to meld.
3. While the sauce simmers, place spiralized zucchini in a colander and sprinkle with 1/2 teaspoon salt. Let sit for 5 minutes to draw out excess moisture, then pat dry with paper towels.
4. Add the zucchini noodles to the skillet with the tomato sauce, tossing gently to coat. Cook for 2-3 minutes until the zucchini is just tender but still crisp.
5. Remove from heat and stir in fresh basil leaves.

The magic of this dish lies in the zucchini’s ability to mimic pasta while adding a fresh, garden-picked crunch that’s irresistibly light.

Tip: For an extra flavor boost, top with grated Parmesan cheese before serving.

Spiralized Zucchini with Pesto and Cherry Tomatoes

Transform your zucchini into elegant, twirlable noodles with this fresh and vibrant dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/4 cup homemade or store-bought pesto
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large bowl, toss the spiralized zucchini with 1 tablespoon of extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
2. Heat the remaining 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften.
3. Remove the skillet from heat and gently stir in the pesto and halved cherry tomatoes until everything is well combined.
4. Transfer the mixture to a serving dish and sprinkle with 1/4 cup grated Parmesan cheese.

The beauty of this dish lies in its simplicity and the way the pesto clings to each zucchini noodle, creating a burst of flavor in every bite.

Tip: For an extra crunch, toast some pine nuts and sprinkle them on top before serving.

Zucchini Noodle Stir Fry with Chicken

Looking for a light yet satisfying meal that comes together in a flash? This Zucchini Noodle Stir Fry with Chicken is your weeknight hero, packing plenty of flavor without the heaviness of traditional pasta.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 boneless, skinless chicken breast, thinly sliced
• 2 tbsp olive oil, divided
• 1 clove garlic, minced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add garlic and red bell pepper, stirring for 2 minutes until fragrant.
3. Add zucchini noodles, soy sauce, honey, and red pepper flakes. Stir-fry for 3-4 minutes, until the zucchini is just tender.
4. Return the chicken to the skillet, tossing everything together for 1 minute to combine and heat through.
5. Garnish with green onions and sesame seeds before serving.

The magic of this dish lies in the sweet and spicy glaze that coats every strand of zucchini noodle, offering a guilt-free twist on your favorite takeout flavors.

Tip: For extra crunch, sprinkle with additional sesame seeds or a handful of chopped peanuts right before serving.

Spiralized Zucchini with Creamy Alfredo Sauce

Transform your zucchini into a low-carb, veggie-packed pasta alternative with this creamy Alfredo sauce that’s sure to satisfy your comfort food cravings.

Ingredients

• 2 medium zucchinis, spiralized
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
2. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
3. Stir in the grated Parmesan cheese, salt, black pepper, and nutmeg until the cheese is fully melted and the sauce is smooth.
4. Add the spiralized zucchini to the skillet, tossing gently to coat in the sauce. Cook for 2-3 minutes until the zucchini is just tender but still has a bit of crunch.
5. Remove from heat and garnish with chopped fresh parsley before serving.

The magic of this dish lies in the velvety Alfredo sauce clinging to each strand of zucchini, offering a guilt-free twist on a classic favorite.

Tip: For an extra protein boost, toss in some grilled chicken or shrimp with the zucchini.

Zucchini Pasta with Spicy Arrabbiata Sauce

Looking for a light yet flavorful dish that packs a punch? This Zucchini Pasta with Spicy Arrabbiata Sauce is a vibrant, veggie-packed meal that’s ready in no time.

Ingredients

• 2 medium zucchinis, spiralized
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (14 oz) crushed tomatoes
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
2. Pour in crushed tomatoes, sugar, and salt. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
3. Add spiralized zucchini to the skillet, tossing gently to coat with the sauce. Cook for 2-3 minutes until the zucchini is just tender.
4. Remove from heat and stir in fresh basil. Serve immediately, topped with grated Parmesan cheese.

The magic of this dish lies in the contrast between the fresh, crisp zucchini and the deeply savory, spicy sauce—a match made in heaven for those who love bold flavors.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes to the sauce.

Spiralized Zucchini with Mushrooms and Thyme

Transform your zucchini into elegant spirals for a dish that’s as beautiful as it is delicious, pairing perfectly with earthy mushrooms and aromatic thyme.

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup sliced mushrooms
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated Parmesan cheese (optional)

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add 1 cup sliced mushrooms to the skillet and sauté for 5 minutes, until they start to soften.
3. Add the spiralized zucchini to the skillet with the mushrooms, and cook for another 3-4 minutes, stirring occasionally, until the zucchini is just tender.
4. Sprinkle 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the zucchini and mushrooms, tossing to combine evenly.
5. Remove from heat and, if desired, sprinkle with 1 tablespoon grated Parmesan cheese before serving.

The spiralized zucchini offers a fun twist on traditional noodles, creating a light yet satisfying dish that showcases the fresh flavors of thyme and mushrooms.

Tip: For extra flavor, try adding a splash of lemon juice or a pinch of red pepper flakes before serving.

Zucchini Noodles with Peanut Sauce

Dive into the fresh, vibrant flavors of this Zucchini Noodles with Peanut Sauce, a dish that’s as fun to make as it is to eat, perfect for a light lunch or a hearty side.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons water
• 1/4 cup chopped peanuts, for garnish
• 2 tablespoons chopped cilantro, for garnish

Instructions

1. In a large bowl, whisk together the peanut butter, soy sauce, honey, lime juice, grated ginger, minced garlic, red pepper flakes, and water until smooth to create the peanut sauce.
2. Add the zucchini noodles to the bowl with the peanut sauce and toss until the noodles are evenly coated.
3. Let the noodles sit for 5 minutes to soften slightly and absorb the flavors of the sauce.
4. Divide the zucchini noodles among plates and garnish with chopped peanuts and cilantro before serving.

The magic of this dish lies in the creamy peanut sauce clinging to each zucchini noodle, offering a perfect balance of sweet, salty, and spicy with every bite.

Tip: For an extra crunch, toast the chopped peanuts before garnishing.

Spiralized Zucchini Carbonara

Transform your zucchini into a low-carb, veggie-packed version of the classic carbonara with this simple, satisfying recipe.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 4 slices of bacon, chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
2. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add spiralized zucchini noodles and toss to coat in the bacon drippings. Cook for 2-3 minutes until just tender.
3. In a small bowl, whisk together eggs, Parmesan cheese, salt, and black pepper. Remove the skillet from heat and quickly stir in the egg mixture, tossing continuously to coat the zucchini noodles without scrambling the eggs.
4. Return the skillet to low heat and cook for an additional 1-2 minutes, stirring gently, until the sauce thickens slightly. Stir in the cooked bacon.

The magic of this dish lies in the creamy egg sauce that clings to every spiral, offering a guilt-free twist on the traditional pasta favorite.

Tip: For an extra creamy texture, let the egg mixture sit at room temperature for 10 minutes before whisking.

Zucchini Pasta with Lemon and Parmesan

Light, refreshing, and bursting with flavor, this Zucchini Pasta with Lemon and Parmesan is the perfect dish to brighten up your dinner table.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
2. Add zucchini noodles to the skillet, tossing to coat in the oil. Cook for 2-3 minutes, just until the noodles are tender but still crisp.
3. Season with salt and black pepper, then remove from heat. Stir in lemon zest, lemon juice, and Parmesan cheese until well combined.
4. Garnish with fresh basil before serving.

The bright acidity of the lemon paired with the savory depth of Parmesan transforms simple zucchini into a dish that’s anything but ordinary.

Tip: For an extra crunch, toast some pine nuts and sprinkle them on top before serving.

Spiralized Zucchini with Shrimp and Garlic

This Spiralized Zucchini with Shrimp and Garlic is a light, flavorful dish that comes together in just 20 minutes, perfect for a quick weeknight dinner.

Ingredients

• 2 medium zucchinis, spiralized
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shrimp, salt, black pepper, and red pepper flakes. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp from skillet and set aside.
2. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
3. Add spiralized zucchini to the skillet. Cook for 2-3 minutes, stirring occasionally, until zucchini is just tender.
4. Return shrimp to the skillet. Add lemon juice and toss everything together. Cook for an additional 1-2 minutes to heat through.
5. Garnish with fresh parsley before serving.

The combination of crisp zucchini noodles with succulent shrimp and a garlicky kick makes this dish a refreshing yet satisfying meal. It’s a fantastic way to enjoy a low-carb dinner without sacrificing flavor.

Tip: For an extra burst of freshness, serve with additional lemon wedges on the side.

Zucchini Noodles with Turkey Bolognese

Looking for a lighter take on a classic comfort food? These zucchini noodles with turkey Bolognese are a fresh, flavorful twist that doesn’t skimp on satisfaction.

Ingredients

• 2 large zucchinis, spiralized
• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until no longer pink, about 5 minutes.
2. Add diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
3. Stir in diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
4. While the sauce simmers, place spiralized zucchini in a microwave-safe bowl. Microwave for 2 minutes to soften slightly.
5. Divide zucchini noodles between plates, top with turkey Bolognese, and sprinkle with grated Parmesan cheese.

The secret to this dish’s depth of flavor? Simmering the turkey Bolognese just long enough to let the herbs and tomatoes meld beautifully.

Tip: For an extra kick, add a pinch of red pepper flakes to the Bolognese while it simmers.

Spiralized Zucchini with Roasted Red Pepper Sauce

Transform your zucchini into a vibrant, noodle-like dish with this Spiralized Zucchini and Roasted Red Pepper Sauce recipe that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup roasted red peppers, drained and chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add chopped roasted red peppers, salt, black pepper, and red pepper flakes to the skillet. Cook for 5 minutes, stirring occasionally.
3. Transfer the mixture to a blender and blend until smooth. Return the sauce to the skillet.
4. Add spiralized zucchini to the skillet with the sauce. Toss gently and cook for 2-3 minutes until the zucchini is just tender.
5. Remove from heat and stir in fresh basil and grated Parmesan cheese.

The magic of this dish lies in the smoky sweetness of the roasted red pepper sauce clinging to each strand of zucchini, creating a light yet satisfying meal.

Tip: For an extra kick, add a pinch more red pepper flakes before serving.

Zucchini Pasta with Fresh Herbs and Goat Cheese

Looking for a light yet flavorful dish that comes together in minutes? This Zucchini Pasta with Fresh Herbs and Goat Cheese is your answer, offering a fresh take on pasta night.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 oz goat cheese, crumbled
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
2. Add zucchini noodles to the skillet, tossing to coat with the oil and garlic. Cook for 3-4 minutes, just until the noodles are tender but still have a bit of crunch.
3. Season with salt and black pepper, then remove from heat. Stir in fresh basil, parsley, and lemon juice.
4. Transfer to serving plates and top with crumbled goat cheese.

The magic of this dish lies in the contrast between the creamy goat cheese and the bright, herby zucchini noodles—a perfect balance of flavors and textures.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Spiralized Zucchini with Sun-Dried Tomatoes and Olives

Looking for a light yet flavorful dish that comes together in minutes? This Spiralized Zucchini with Sun-Dried Tomatoes and Olives is a vibrant, no-cook option that’s perfect for busy weeknights.

Ingredients

• 2 medium zucchinis, spiralized
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup kalamata olives, pitted and sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil, chopped

Instructions

1. In a large bowl, combine the spiralized zucchini, sun-dried tomatoes, and olives.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the zucchini mixture and toss gently to coat everything evenly.
4. Let the salad sit for 5 minutes to allow the flavors to meld.
5. Sprinkle with fresh basil before serving.

The crunch of the zucchini paired with the tangy sun-dried tomatoes and briny olives creates a refreshing contrast that’s unexpectedly satisfying.

Tip: For an extra flavor boost, add a sprinkle of feta cheese or toasted pine nuts on top before serving.

Zucchini Noodles with Coconut Curry Sauce

Transform your zucchini into a bowl of comfort with this creamy, aromatic coconut curry sauce that clings to every noodle.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in curry powder and cook for another minute to toast the spices.
3. Pour in coconut milk, soy sauce, maple syrup, salt, and red pepper flakes. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4. Add zucchini noodles to the skillet, tossing gently to coat in the sauce. Cook for 2-3 minutes until just tender but still crisp.
5. Remove from heat and sprinkle with fresh cilantro before serving.

The magic of this dish lies in the balance of sweet, spicy, and creamy flavors, all wrapped up in a light, veggie-packed meal.

Tip: For an extra protein boost, toss in some chickpeas or shredded chicken with the zucchini noodles.

Spiralized Zucchini with Beef and Broccoli

Transform your spiralized zucchini into a hearty meal with this beef and broccoli stir-fry that’s packed with flavor and ready in minutes.

Ingredients

• 1 large zucchini, spiralized
• 1/2 lb beef sirloin, thinly sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp minced garlic
• 1/2 tsp red pepper flakes
• 1/2 tsp sugar
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef sirloin and cook for 2-3 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Add broccoli florets to the skillet and stir-fry for 2 minutes. Then, add spiralized zucchini and cook for another 2 minutes until vegetables are tender-crisp.
4. Return the beef to the skillet. Add soy sauce, sugar, and black pepper, stirring well to combine. Cook for 1-2 minutes until everything is heated through.

The spiralized zucchini offers a light, noodle-like base that perfectly soaks up the savory sauce, making this dish a satisfying yet healthy option for any night of the week.

Tip: For an extra crunch, sprinkle some sesame seeds on top before serving.

Zucchini Pasta with Ricotta and Lemon Zest

Looking for a light yet satisfying meal that comes together in no time? This Zucchini Pasta with Ricotta and Lemon Zest is your weeknight hero, offering a fresh twist on pasta night.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 8 oz spaghetti
• 1 cup ricotta cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add zucchini noodles to the skillet, tossing with the garlic oil. Cook for 2-3 minutes until just tender.
4. Reduce heat to low. Stir in ricotta cheese, salt, and black pepper, mixing until creamy. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
5. Add the cooked spaghetti to the skillet, tossing to coat evenly with the ricotta sauce.
6. Remove from heat. Stir in lemon zest and Parmesan cheese.
7. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the bright lemon zest cutting through the creamy ricotta, creating a balance that’s both refreshing and indulgent.

Tip: For an extra nutty flavor, toast the spaghetti in a dry pan before boiling. It adds a subtle depth that pairs beautifully with the creamy sauce.

Conclusion

We hope this roundup of 20 delicious spiralized zucchini recipes inspires you to add a healthy twist to your meals! Each recipe is a testament to how versatile and tasty zucchini can be. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next kitchen adventure. Happy cooking!

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