10 Quick, Healthy Spiralized Zucchini Recipes Anybody Can Make At Home | Brieftons (2024)

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Total Time

30 min

Ingredients

1. ½ tbsp. olive oil
2. 3 cloves garlic, chopped
3. ¾ lb cherry tomatoes, halved
4. A pinch of red crushed pepper flakes
5. Salt and pepper to taste
6. 1 tbsp. fresh basil, chopped
7. 1 spiralized zucchini using thick blade

Instructions

1. Heat olive oil in a large non-stick pan. Add garlic, cook for 30 seconds until golden and fragrant.
2. Incorporate the grape tomatoes and crushed red pepper flakes, season with salt and pepper and reduce the heat to low. Let the mixture simmer, covered, for 15 minutes until the tomatoes soften.
3. Increase the heat to medium high and stir in the zucchini and basil and season with more salt, if desired. Cook for a further two minutes before serving immediately.

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Prep Time

5 min

Cook Time

10 min

Total Time

15 min

For the omelette

1. 1/2 medium zucchini, spiralized with thinner blade and trimmed
2. 3 large eggs, beaten
3. Salt and pepper to taste

For the bruschetta

1. 1 minced garlic clove
2. ½ cup cherry tomatoes, halved
3. 5 basil leaves, chopped
4. ½ tbsp. red wine vinegar
5. ½ tbsp. extra virgin olive oil
6. Salt and pepper to taste

Instructions

1. Heat a small skillet over medium-high heat and coat with cooking spray. Add spiralized zucchini and cook until wilted and al dente, approximately three minutes.
2. Once the zucchini is cooked, ensure that it is spread out evenly among the base of the skillet. Pour over the beaten eggs and season with salt and pepper. Leave the pan uncovered and cook for three minutes or until the bottom sets. Cover and cook for a further five minutes or until the eggs are cooked all the way through.
3. Whilst the eggs are cooking, combine all the ingredients for the bruschetta and toss until evenly coated with the red wine and olive oil. Set aside.
4. Once the omelette is cooked, transfer onto a plate and top with prepared bruschetta. Serve immediately.

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Prep Time

5 min

Cook Time

5 min

Total Time

10 min

For the sauce

1. ¼ cup dark soy sauce
2. 1 tsp. Sriracha sauce
3. 1 tbsp. dark brown sugar (opt for honey if paleo)

For the noodles

1. 1 tsp. oil
2. ¼ cup minced onion
3. 2 clove garlic, minced
4. 2 large zucchinis, spiralized

Instructions

1. Whisk together soy sauce, Sririacha and brown sugar in a small bowl. Set aside.
2. In a large skillet, add the oil and the onions. Cook for two minutes or until the onion is translucent. Add garlic and cook until golden and fragrant.
3. Add the sauce to the skillet and cook for a minute. Stir in the zucchini noodles and cook for a minute or two until they are evenly coated with the sauce. Serve immediately.

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Total Time

15 min

For the pesto

1. 1 cup kale
2. 1 cup spinach
3. 1 cup mixed basil and/or parsley (more basil is best)
4. ¾ cup almonds
5. ¼ cup olive oil
6. ¼ cup water
7. ½ tsp. salt
8. 2 cloves garlic
9. Juice of one lemon (or two if your lemon isn’t very juicy)

For shrimp and noodles

1. 1 tbsp. butter or oil
2. 1 lb shrimp
3. 1-2 tsp. each of chilli powder and cumin, as well as any other spices you like
4. Salt and pepper, to taste
5. 4 medium zucchinis, spiralized (sautéed if desired)

Instructions

1. To make the pesto, pulse all the ingredients in a food processor until mostly smooth or until you reach the desire consistency. This makes two cups of pesto, only one is required for this recipe. You can freeze the other cup it in the fridge because it goes well with just about anything.
2. In a skillet, heat butter or oil on medium-high heat. Add the shrimp and toss with spices. Sauté until shrimp is fully cooked and spices are fragrant.
3. Toss the zucchini noodles in reserved pesto and top with shrimp. Serve immediately.

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Total Time

20 min

Ingredients

1. ¼ cup whole wheat breadcrumbs
2. ¼ cup panko breadcrumbs
3. ¼ parmesan cheese
4. 1 tsp dried Italian herbs
5. Salt and pepper, to taste
6. 2 tbsp. oil
7. 2 chicken breasts
8. 1 ½ cups cooking tomato sauce
9. 4 slices fresh mozzarella cheese
10. 2 zucchinis, spiralized

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Toss the breadcrumbs, panko, parmesan, herbs, salt and pepper in a shallow dish. Heat oil in an overproof skillet over medium heat.
2. Cut the chicken breasts in half so that there are four pieces of chicken in total. You may pound the chicken a little and wider if you want. Dredge the chicken in breadcrumbs and fry in a hot skillet for 3-4 minutes on each side. The outside should be golden, the inside can finish cooking in the over.
3. Put the skillet in the oven and bake for 5-10 minutes or until the chicken is cooked all the way through. Add the sauce and a slice of mozzarella on top of each piece of chicken. Return to the oven and bake until the cheese is bubbling and is lightly browned.
4. Serve the chicken and sauce over the raw zucchini noodles and garnish with parmesan and parsley.

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Prep Time

25 min

Cook Time

15 min

Total Time

40 min

Ingredients

1. 2 tbsp. olive oil
2. 1 ½ large garlic cloves, minced
3. 2 celery stalks, halved lengthwise and chopped
4. ½ medium onion, diced
5. 4 cups, low sodium chicken or vegetable broth
6. 4 thyme sprigs
7. ½ tsp. dried oregano
8. 1tsp. chopped fresh parsley
9. 2 cups shredded rotisserie chicken
10. 1 large carrot, spiralized
11. 1 large zucchini, spiralized

Instructions

1. In a large saucepan over medium-high heat, heat olive oil. Add garlic, celery and onion and season with salt and pepper. Sautee for 3-5 minutes or until onion is translucent and vegetables are translucent and vegetables begin to soften.
2. Add the broth and herbs and increase the heat to high, bringing the soup to a boil. Reduce to low and simmer for five minutes. Add the chicken and spiralized carrot and for five minutes before adding the zucchini and cooking for a further 1-2 minutes or until all the noodles have softened. Serve immediately

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Prep Time

10 min

Cook Time

2 min

Total Time

12 min

Ingredients

1. 1 tbsp. coconut oil
2. 4 small zucchinis, spiralized
3. 1 carrot, spiralized
4. ½ red capsicum, cut into matchsticks
5. ¼ cup coriander
6. 3 spring onions, chopped
7. 4 lime slices

For peanut sauce

1. 1 garlic clove, minced
2. ¼ cup smooth peanut butter
3. 2 tbsp. fresh lime juice
4. 3 tbsp. soy sauce
5. 2 tsp sesame seed oil
6. ½ tsp ground ginger
7. 1/8-1/4 tsp crushed red pepper flakes
8. Water for thinning as needed (approx. 1-2 tbsp.)

Instructions

1. Whisk together all peanut sauce ingredients. Set aside.
2. Heat coconut oil in large skillet or wok over medium-high heat. Add the zucchini, carrots, and capsicum. Sauté until zucchini is tender, approximately 1-2 minutes.
3. Take off heat and stir in peanut sauce.
4. Garnish with coriander, spring onions, peanuts and a slice of lime.

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Ingredients

1. 6 zucchinis, spiralized
2. 2 chicken breasts, cut into 1-inch cubes
3. 4 tbsp. fresh parsley, chopped
4. 1 cup cherry tomatoes, quartered
5. 1 clove garlic, minced
6. 3 tbsp. olive oil
7. Juice of one lemon
8. 1 tsp salt
9. Pepper to taste
10. Grated parmesan cheese (optional)
11. Pinch of red pepper flakes (optional)

Instructions

1. In a large skillet, over medium-high heat, heat one tbsp. olive oil, add zucchinis and cook for to 2-3 minutes until zucchini is tender but still retains some crunch. Set aside for 3 minutes before transferring to a colander to drain the excess water.
2. Wipe the pan and heat another tbsp. of olive oil. When hot, add cubes of chicken and until browned, approximately 8 minutes.
3. Add tomatoes and parsley, turn heat down to low and cook for five minutes or until tomatoes breaks down and releases some of their juice.
4. Whilst the tomatoes are cooking, combine the lemon juice, the remaining tbsp. of olive oil, garlic, salt and pepper in a small mixing bowl.
5. Add the zoodles and lemon mixture to the pan and stir until everything is evenly combined and heated through. Garnish with parmesan and red pepper flakes (if using) and serve immediately.

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Total Time

30 min

Ingredients

1. ¼ cup extra virgin olive oil
2. 2 tbsp. lemon juice
3. 1-2 cloves garlice, minced
4. ¼ cup fresh basil, chopped
5. Salt and pepper to taste
6. 2 medium zucchinis, spiralized
7. 1 cup cherry tomatoes, halved
8. 1 medium avocado, diced

Instructions

1. In a food processor, combine olive oil, lemon juice, garlic and basil and process just until emulsified.
2. In a bowl, toss together zucchini noodles, tomatoes, avocado and dressing until evenly coated and combined. Cover and refrigerate for 20 minutes before serving.

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Prep Time

4 min

Cook Time

5 min

Total Time

9 min

Ingredients

1. 1 large zucchini, spiralized
2. 2 cups vegetable stock
3. 2 single-serving miso soup packets
4. 10-16 spears asparagus, trimmed and halved
5. 1-2 tsp Sriracha sauce, plus extra to taste
6. 1-2 tbsp. toasted sesames seeds
7. 2-4 stalks spring onion, chopped

Instructions

1. In a medium pot, bring the veggie stock to a boil. Stir in miso and asparagus. Boil for one minute to soften asparagus, then reduce heat to low.
2. Add zucchini noodles and simmer for four minutes.
3. Garnish with Sriracha, sesame seeds and green onion and serve immediately.