FOOD

4 Summer Zucchini Noodle Bowls

Cool and crisp zucchini noodle bowls are the perfect summer compliment to shrimp, steak, poke and more!

FOOD

4 Summer Zucchini Noodle Bowls

Cool and crisp zucchini noodle bowls are the perfect summer compliment to shrimp, steak, poke and more!

Ingredients

Poke Bowl

  • 1 pound sashimi grade tuna, small diced
  • 3 tablespoons minced Vidalia onion
  • 3 green onions, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon grated ginger
  • 1/2 teaspoon red pepper flakes
  • 4 zucchini, spiralized
  • 1 avocado, sliced, divided
  • 1 cup cooked and shelled edamame
  • 4 tablespoons pickled ginger, divided
  • Scallions
  • Furikake, for garnish

Ponzu Sauce

  • 3 tablespoons ponzu
  • 1 tablespoon sesame oil
  • Small pinch salt

Steps

Poke Bowl

  1. In a large bowl, combine tuna, onion, green onions, soy sauce, sesame oil, sesame seeds, ginger, salt and red pepper flakes. Reserve.
  2. Add the zucchini to the ponzu sauce bowl and toss to combine.
  3. Divide among 4 serving bowls.
  4. Top with poke, avocado, seaweed salad, pickled ginger, scallions and furikake.

Ponzu Sauce

  1. In a separate large bowl, add the ponzu, sesame and salt and whisk together.

Ingredients

Grilled Lemongrass Steak Zucchini Noodle Bowl

  • 3 lemongrass stalks (bottom thicker 3 inches), chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons light brown sugar
  • 4 tablespoons canola oil
  • 4 tablespoons lime juice
  • Kosher salt
  • 1 pound flank steak, trimmed of visible fat
  • 4 zucchini, spiralized
  • 1 cup thinly sliced watermelon radishes, divided
  • 1 red bell pepper, thinly sliced, divided
  • 1/2 cup basil leaves, divided
  • 1/2 cup cilantro leaves, divided

Dressing

  • 2 tablespoons rice wine vinegar
  • 1 heaping tablespoon white miso paste
  • 1 teaspoon grated ginger
  • 1 clove grated garlic
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper

Steps

Grilled Lemongrass Steak Zucchini Noodle Bowl

  1. In a food processor, add the lemongrass, garlic, brown sugar, oil and lime juice and pulse until combined.
  2. Place the steak in a casserole dish, and pour marinade over top. Turn to coat, then cover with plastic wrap, and refrigerate for at least one hour to overnight.
  3. Heat grill to medium-high heat.
  4. Grill steak for 4 to 5 minutes per side for medium rare. Let rest for 10 minutes before slicing.
  5. Add zucchini to the large bowl with the dressing and toss to coat. Divide among 4 serving bowls and top with sliced radishes, bell peppers, basil and cilantro leaves.

Dressing

  1. In a large bowl, combine rice wine vinegar, miso, ginger, garlic, oil, salt and pepper and whisk to combine.

Ingredients

Chicken Sesame Noodle Bowl

  • 2 (8 ounce) boneless, skinless chicken breasts
  • 1 (14 ounce) can coconut milk
  • 4 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 4 zucchini, spiralized
  • 1 cup sliced Persian cucumbers, divided
  • Cilantro, for garnish
  • Lime wedges
  • 1/2 cup chopped dry roasted salted peanuts, divided
  • Sesame seeds

Sesame Sauce

  • 3 tablespoons natural smooth peanut butter
  • 2 tablespoons tamari or low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 clove grated garlic

Steps

Chicken Sesame Noodle Bowl

  1. In high-sided skillet, add coconut milk, lime juice and salt. Bring to a low simmer.
  2. Season chicken breasts with salt and pepper and add to the coconut milk. Chicken should be halfway submerged in liquid.
  3. Cover with a lid and cook for 8 minutes. Flip and cook on the other side for 8 minutes longer, until chicken is cooked through. Remove from poaching liquid, cool slightly, then slice.
  4. To assemble bowl, divide zucchini among 4 serving bowls. Top each with cucumber, cilantro, lime wedges, peanuts and chicken. Sprinkle with sesame seeds.

Sesame Sauce

  1. In a large bowl, whisk together peanut butter, tamari or soy sauce, rice vinegar, sesame oil, honey and garlic.
  2. Remove half the dressing and reserve. Toss the zucchini noodles into the big bowl and stir to coat.
  3. Let sit while you prepare the remaining ingredients.

Ingredients

Vietnamese-Inspired Shrimp Zoodle Bowl With Spiced Vinaigrette

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon canola oil
  • 4 cloves minced garlic
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 4 zucchini, spiralized
  • 2 cups green curly lettuce, shredded
  • 1 cup carrots, cut into matchsticks
  • 1/4 cup cilantro leaves
  • 1/4 cup mint leaves
  • Lime wedges
  • Red jalapeño, sliced

Dressing

  • 1/4 cup lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon red pepper flakes

Steps

Vietnamese-Inspired Shrimp Zoodle Bowl With Spiced Vinaigrette

  1. Heat oven to 400 degrees. Line sheet tray with parchment.
  2. On a rimmed sheet tray, toss the shrimp, oil, garlic, red pepper flakes and salt together. Roast for 8 minutes, until cooked through.
  3. Divide zucchini among 4 serving bowls. Top each bowl with shredded lettuce, carrots, cilantro, mint, lime, jalapeño and roasted garlic shrimp.

Dressing

  1. Add dressing ingredients to a large bowl and whisk together.
  2. Toss in zucchini to coat.