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5 from 5 votes

Southwestern Zucchini Noodle Bowls

Recipe from Two Peas and Their Pod

This easy and healthy zucchini recipe is perfect for summertime and a great meal prep recipe. Prep all of the ingredients and keep them in the fridge so you can make the zucchini noodle bowls all week!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: zucchini
Servings: 4
Calories: 528kcal


For the bowls:


  • To char the corn:
    Heat a griddle pan or grill to high medium-high heat. Rub the corn with olive oil and chargrill for 7-10 minutes, turning occasionally, until tender. Remove and let cool. Use a sharp knife to remove the corn kernels.
  • To assemble the zucchini noodle bowls:
    Add the zucchini noodles to a large bowl or individual bowls. Top with charred corn, black beans, tomatoes, red onion, avocado slices, queso fresco. Drizzle with cilantro lime vinaigrette and toss. Garnish with cilantro and serve.


If you don't want to char the corn, you can cut the corn off the cob and eat it raw. If you can't find good fresh corn, you can use defrosted frozen corn.


Calories: 528kcal | Carbohydrates: 39g | Protein: 14g | Fat: 28g | Saturated Fat: 4g | Fiber: 14g | Sugar: 6g