Go Back
+ servings

Southwestern Zucchini Noodle Bowls

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


For the cilantro lime vinaigrette:

  • 1 shallot, minced
  • 2 cups packed fresh cilantro leaves, stems removed
  • 1 large clove garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

For the bowls:

  • 2 medium zucchini, spiralized
  • 1 ear corn
  • 14 ounces black beans, rinsed and drained
  • 1 cup halved grape or cherry tomatoes
  • 1/4 red onion thinly sliced
  • 1 large avocado, sliced
  • 1/4 cup queso fresco
  • Cilantro, for garnish


  • 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.


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