Paraben Free Paleo Zucchini Noodle Primavera
Fresh vegetables, bright citrus, and good olive oil are really all you need to make a bowl of food feel genuinely exciting, and this spiralized zucchini primavera delivers exactly that. Every ingredient here is whole and unprocessed — zucchini, asparagus, bell pepper, cherry tomatoes, garlic, lemon, and fresh herbs — so you can feel confident about what's actually going into your meal without having to decode a single label. The technique of salting and thoroughly drying the zoodles before cooking is the real secret weapon, keeping the finished dish light and cohesive rather than watery and limp. Blistered cherry tomatoes and just-tender asparagus bring a natural sweetness, while lemon juice, lemon zest, and torn basil lift everything with a clean, herby brightness. A hit of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the fresh flavors. Toasted pine nuts scattered on top are optional, but they add a satisfying crunch that makes the whole bowl feel a little more special. It's the kind of weeknight dinner that looks impressive, comes together quickly, and leaves you feeling great after eating it.
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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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