Eosinophilic Esophagitis Friendly Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely grain-free, this spiralized zucchini dish is the kind of weeknight dinner that feels indulgent without a single ingredient that tends to trigger esophageal flares. Managing eosinophilic esophagitis often means navigating a minefield of common trigger foods — wheat, dairy, eggs, soy — and finding a satisfying pasta alternative that sidesteps all of them can feel nearly impossible. Here, zucchini does the heavy lifting, spiralized into tender noodles and tossed with sautéed asparagus, bell pepper, cherry tomatoes, and a bright hit of lemon juice and fresh herbs. The technique of salting and patting the zoodles dry before cooking is what keeps everything from turning watery, so you get a dish with real texture and presence on the plate. Garlic-infused olive oil ties the vegetables together with a savory depth that makes you forget there's no cream or cheese involved. The optional pine nuts add a satisfying crunch on top, and the whole thing comes together in one skillet with nothing processed or hidden to worry about. It's the kind of colorful, feel-good meal that proves eating around restrictions doesn't have to mean eating around flavor.
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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)
Can be omittedpine nuts
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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