Beef Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely satisfying, this spiralized zucchini primavera is the kind of weeknight dinner that makes you feel genuinely good about what's on your plate. Asparagus, cherry tomatoes, yellow bell pepper, and tender zucchini half-moons come together in a hot skillet with garlic, red pepper flakes, and a generous pour of olive oil — building real depth of flavor without any meat in sight. The technique of salting and thoroughly drying the zoodles before they hit the pan is the secret weapon here, keeping everything light and vibrant instead of watery and limp. A finishing hit of fresh lemon juice, lemon zest, torn basil, and parsley lifts the whole dish into something that tastes almost restaurant-worthy. Toasted pine nuts scattered on top add a subtle crunch that makes each bowl feel a little more special. Everything is naturally grain-free and built entirely from whole, recognizable ingredients, so it fits cleanly into a paleo approach without any substitutions or workarounds. Serve it straight from the skillet while it's still warm and the herbs are fragrant — this one doesn't like to wait.
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Learn more →Ingredients
4 servings
For the zoodles
- 4 medium zucchini (about 2 lb total)
- 1 tsp kosher salt, for drawing out moisture
For the vegetables
- 3 tbsp extra-virgin olive oil, divided
- 1 cup cherry tomatoes, halved
- 1 medium yellow bell pepper, thinly sliced
- 1 medium zucchini, thinly sliced into half-moons (about 1 cup)
- 1 cup asparagus, cut into 1-inch pieces
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
For the sauce
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ cup fresh basil leaves, torn
- 2 tbsp fresh parsley, roughly chopped
For serving
- 2 tbsp toasted pine nuts (optional)
Instructions
- 1
Spiralize the 4 trimmed zucchini into noodles using a spiralizer or julienne peeler. Place the zoodles in a colander set over the sink, toss with 1 tsp kosher salt, and let stand for 10 minutes until moisture begins to bead on the surface. Pat thoroughly dry with paper towels — the drier the zoodles, the less watery the finished dish.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the asparagus and bell pepper and cook, stirring occasionally, until just tender and bright, about 3–4 minutes.
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