Southwestern Zucchini Noodle Bowls

5 from 5 votes

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

Cook Time10

Total Time25

Course: Main Course

Cuisine: Mexican

Keyword: zucchini

Servings:

Calories: 528kcal

Ingredients

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 Lime Vinaigrette
Cilantro, for garnish

Instructions

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.

Notes

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.

Nutrition