Dairy Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely plant-forward, this spiralized zucchini primavera is the kind of meal that makes you feel genuinely good about what's on your plate. Asparagus, cherry tomatoes, yellow bell pepper, and zucchini half-moons get sautéed in olive oil until just tender and vibrant, then tossed with zoodles and finished with lemon juice, lemon zest, fresh basil, and parsley — no cream, no cheese, no butter anywhere in sight. The result is a light but satisfying bowl that's naturally free of dairy without any substitutions or workarounds. One key technique here is salting and thoroughly drying the spiralized zucchini before it hits the pan, which keeps everything from turning watery and ensures the noodles stay pleasantly al dente rather than soggy. A hit of red pepper flakes and fragrant garlic give the dish just enough depth to feel like a real dinner rather than a side salad. Optional toasted pine nuts add a buttery richness and a little crunch that rounds everything out beautifully. It's the kind of weeknight recipe that looks impressive but comes together with nothing more than a skillet and fresh produce.
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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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