Quick Zucchini Noodle Bowl

Have you tried zucchini noodles? Otherwise known as zoodles.

Let me say this, do not cook them! They turn into a mushy mess. (Maybe I’m doing something wrong!) Honestly though, if you leave them raw and put some warm toppings on them (if you need that warmth from a meal), they are quite satisfying. Not to mention, zucchinis are high in vitamins A, C, and B6 as well as fiber and magnesium.

When making a meal with zucchini noodles, I always add some sort of legume or complex carbohydrate (or both). I do this because zucchinis, while rich with vitamins, are quite low in calories which means they may not keep you very full if you’re just sticking with zucchini noodles and tomato sauce, for example.

In this version, I’ve added peas, hummus, and baked polenta slices to round out the meal to make it more satisfying and nutrient dense.

This zucchini noodle bowl is so simple to make and comes together in about 20-25 minutes. Β It’s less of a recipe and more of a warm this up, spiralize that, now put it all into a bowl and eat! Mix up the toppings to suit your taste buds. If you aren’t a big fan of peas, maybe try chickpeas instead.

Quick Zucchini Noodle Bowl

  • 1-2 zucchinis per person
  • tomato-based pasta sauce of choice (homemade or store-bought)*
  • hummus (homemade or store-bought)
  • frozen peas (about 2/3-1 cup per person)
  • 1 tube of polenta, sliced
  • Olives of choice (I love kalamata)
  1. Place polenta slices onto a baking sheet and place into a 375-degree oven for about 20 minutes.
  2. Place tomato sauce and peas in their own pots and begin to warm up on the stove.
  3. While those are warming up, use a spiralizer to spiralize zucchinis into a large bowl.
  4. Once polenta, peas, and tomato sauce are warmed through it’s time to dish it all up.
  5. Place zucchini noodles into a bowl (or on a plate), top with peas, tomato sauce, a couple of scoops of hummus, and sliced olives.
  6. Add some polenta slices and you are ready to dig in!

*If you are using store-bought tomato sauce, look for one that is oil-free with no added sugar. For a simple tomato sauce that fits those guidelines here’s what I do. I dump all of this into a pot and let simmer for about 10 minutes.

2-15 oz cans of diced or crushed tomatoes (salt-free, with salt, or fire-roasted are all great)

1 can of tomato paste

a pinch or two of salt (add less at first if you are using salted tomatoes)

a bit of chopped garlic

some basil, oregano, or Italian seasoning to taste

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Sour cream belongs on tacos in my opinion and this tofu sour cream is so easy to whip up and tastes kind of perfect as a sub for dairy sour cream. ...
1 package of tofu (any will do - I usually buy firm)
~ 2 Tbsp Lemon juice
~ 1Tbsp Apple cider or red wine vinegar
1/4-1/2 tsp sea salt
1. Combine and blend all ingredients into a blender until smooth and creamy. 
NOTE: I like to start with about half of the lemon juice, vinegar, and salt and then blend, taste, and adjust flavors as I go until I get the right sour creamy flavor. 
2. Chill and enjoy!
  • Kinda diggin' this new almond milk sweetened with banana puree. It's like a grown up version of the Nesquik banana milk and I'm here for that.
Dang, it's been awhile since I've posted consistently on here. I'd like to change that. To be honest, I struggle with allowing my true personality to show up on here which makes it difficult for me to want to be on here much. I sometimes worry about what others might think of the things I share so I end up not sharing anything! But I don't want to do that. I find joy in being able to help motivate and educate people on taking charge of their own health and eating their dang fruits and veggies. While I do that in my real day to day life, I'd like to bring that work on here a bit too because I generally enjoy the people I connect with on this platform. .
TL;DR - Hello again. Instagram is weird. But I like it anyway and plan to be better about posting consistently about plantbased eating and the evidence behind it and a little bit more about me. βœŒπŸ’œ
  • @thedomramirez and I had some fun making some banana sushi for dessert. πŸ˜‚πŸ˜ Simply cover banana in nut butter and roll in toppings of choice.
We are freezing some for those times we want a sweet snack.
I bet these would be a lot of fun to make with kids, too.
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  • Wise words from Roots!
#Repost @rootszerowastemarket
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There's no room for single use! Literally, there's NO MORE ROOM on our planet for single use. .
If you have to take on packaging, make sure you are reusing those containers! Just because the product is gone doesn't mean the value is. You not only bought yourself food but also a re-usable container..so get your money's worth! .
Our recycling system is broken but you can be the solution...every day you #reuse and #refill. .
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  • No need to complicate healthy eating. Leftovers make lunches a snap. Today's lunch was a bowl of leftover steamed veggies and roasted potatoes with salsa on top. On the side, I had two seaweed brown rice cakes with mashed avocado, hummus, salsa, sauerkraut, and warmed refried beans from a can. Easy and ready in 5 minutes and full of fiber, protein, and micronutrients.
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