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!
5 from 3 votes
Prep Time 15mins
Cook Time 10mins
Total Time 25mins
For the cilantro lime vinaigrette:
2cupspacked fresh cilantro leaves,stems removed
1large clove garlic
2tablespoonsred wine vinegar
1tablespoonfresh lime juice
For the bowls:
14ouncesblack beans,rinsed and drained
1cuphalved grape or cherry tomatoes
1/4red onionthinly sliced
To make the cilantro lime vinaigrette:In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
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.