Mushroom Free Paleo Zucchini Noodle Primavera
Bright, garden-fresh, and completely satisfying, this spiralized zucchini primavera is the kind of meal that makes you forget you're eating something light. Asparagus, cherry tomatoes, and yellow bell pepper get a quick turn in a hot skillet until they're just tender and blistered, then tossed with garlicky, herb-forward zoodles that hold their shape beautifully. The trick of salting and patting the zucchini noodles dry before cooking is what keeps everything from turning watery — a small step that makes a big difference in the final texture. A hit of fresh lemon juice and zest, torn basil, and chopped parsley bring the whole dish together with a brightness that feels almost like summer on a plate. For anyone navigating a fungi-free lifestyle, this recipe is a natural fit — every ingredient is straightforward produce, olive oil, and fresh herbs, with zero hidden extras to second-guess. A scatter of toasted pine nuts on top adds a satisfying crunch if you want a little something extra. It comes together in one skillet and tastes like something you'd order at a restaurant, which makes it an easy weeknight win.
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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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