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Quick healthy zucchini noodle primavera Recipe for Tangy Happiness
Grant Logan

Healthy Zucchini Noodle Primavera

This quick and colorful low-carb dinner features spiralized zucchini, vibrant spring vegetables, and a light creamy Parmesan sauce. It's a healthy, satisfying alternative to traditional pasta primavera — ready in just 20 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Healthy, Italian, Low Carb
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini, spiralized
  • 2 tbsp olive oil
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 bell pepper, thinly sliced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • Salt and black pepper to taste

Equipment

  • spiralizer or julienne peeler
  • large skillet
  • cutting board
  • colander or paper towels For draining zoodles

Method
 

  1. Spiralize the zucchini into noodles. Set aside. If needed, use a julienne or vegetable peeler for wide ribbons.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add sliced onion and sauté for 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add broccoli, bell pepper, and cherry tomatoes. Sauté until tender-crisp, about 5 minutes.
  5. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and mix until smooth.
  6. Add zucchini noodles and toss gently in sauce. Cook for 2–3 minutes until just tender.
  7. Remove from heat. Stir in chopped basil. Season with salt and pepper to taste.
  8. Serve immediately with extra Parmesan, if desired.

Notes

Salt and drain your zucchini noodles before cooking to prevent sogginess. Keep heat at a simmer to avoid curdled sauce. Fresh basil is best added off heat to retain flavor. Add grilled chicken or shrimp for extra protein.