28 Yummy Paleo Zucchini Noodle Recipes
Post by Lucha: World traveler, culinary student and Media Director at Paleo Flourish Magazine. Lucha will try most food but prefers Indian, Thai and Mexican food above all else. She is currently either cooking, eating, grocery shopping or browsing recipes on Pinterest.
Spiralized noodles, Zoodles, or oodles of fun! Whatever you want to call them, noodles made from zucchini (and the spiralizers that create them) are quite possibly the best things to happen to grain-free pasta lovers since, well, ever.
If you haven’t gotten in on the craze, now might be the perfect time to discover it! To help you, here are 28 delicious Paleo zucchini noodle recipes from some of our favorite Paleo (and Primal) bloggers.
Top 7 Paleo Zucchini Noodle Recipes
Another great vegetarian zucchini noodle recipe, this one has a truly ingenious avocado cream sauce! You blend hydrating cucumber, healthy avocado, lemon, garlic, and coconut or almond milk to make a thick, creamy and delicious sauce, without even needing any oil! Plus the instructions are as simple as spiralizing the zucchini and processing the rest. Top it all off with cherry tomatoes and basil and you have yourself an incredibly simple, tasty and healthy Paleo zucchini pasta! (Photo credit: Gina from Running to the Kitchen.)
Oh carbonara, that bacon-fueled, creamy pasta delight! Of course, everything tastes better with bacon. This awesome Paleo-friendly version of carbonara uses steamed-then-blended cauliflower for a cream sauce that you won’t soon forget (you can apply the same technique to your other favorite creamy dishes). Just a few other ingredients comprise this straightforward and easy-to-make zucchini noodle recipe. (Photo credit: Charlotte from Paleo Polly.)
The Detoxinista has outdone herself again with this healthy and flavor-packed vegan zucchini noodle recipe! Using only coconut oil, a few veggies and some magical Cajun seasoning, I can’t imagine a tastier dish that doesn’t even need meat or any cream substitute! The Cajun seasoning is its own recipe, linked within the post – but don’t worry, it’s not hard. You probably already have most of the spice components that make up the mix, and with a big enough batch, you could save some for other tasty Cajun-inspired meals as well. (Photo credit: Megan, The Detoxinista.)
For a hearty and filling pasta recipe for the whole family, look no further than Sonia’s well-rounded creamy chicken zucchini pasta. She uses cauliflower, broth and nutritional yeast (a great cheese-flavor substitute) to make what you would hardly even recognize as a Paleo creation! Her zucchini noodles are cut thick like fettuccine. The recipe itself is really easy to follow and she provides some insightful nutrition facts so you can control your portion sizes. It’s a good idea because once you start eating this delicious creation, you might not be able to stop! (Photo credit: Sonia, aka The Healthy Foodie.)
With only six ingredients on the list (the walnuts being optional), this is definitely the easiest recipe here but of course it doesn’t compromise on flavor. Sarah has a good technique for sweating the zucchini and taking some of the excess moisture out so that they make the perfect replacement noodles. She uses bacon grease as the oil, and I definitely agree with her recommendation of including some bacon bits in the mix to make it savory and crunchy! Everything is better with bacon! (Photo credit: Sarah of The Paleo Mom.)
Spaghetti Bolognese was one of the first things I learned to make when I lived on my own, so it holds a special place in my heart! The beautiful Bolognese sauce that tops these zucchini noodles keeps it Paleo with the help of a few dashes of coconut milk and coconut aminos. Healthy beef broth, tomato sauce, and red wine also infuse the meat with a delicious marinade. Trick the kids into eating their veggies – they won’t be able to resist them when they’re coated in this awesome Bolognese sauce!
Thai food is one of my favorite cuisines, and if I had even known that it’s possible to make pad thai with zucchini noodles, I would have run out and bought my spiralizer a long time ago!! Christian uses both chicken and shrimp (a land-to-sea fusion, very common in Thai cooking) and mixes it all up with healthy veggies, some flavorful sauces like fish sauce and vinegar, and a few tablespoons of almond butter to add a thick and creamy texture in place of peanuts. Thai basil leaves really go great here, but if you don’t have them, regular basil will suffice. Don’t forget to squeeze out some lime juice for the finish!