Rainbow Spiralized Zucchini Noodles with Lemon-Tahini Dressing
Bright, vibrant noodles tossed in a tangy, creamy dressing with fresh herbs, perfect for a quick weeknight meal that feels like a celebration. This salad recipe (vegan), ready in about 15 minutes, pairs zucchini, tahini, lemon into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium zucchini
- 3 tbsp tahini
- 1 lemon
- 2 cloves garlic
- 2 tbsp olive oil
- 2 tbsp fresh dill
- 2 tbsp fresh parsley
- 1/4 tsp salt
- 1/8 tsp black pepper
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Spiralize the zucchini into noodles using a spiralizer, then pat dry with paper towels to remove excess moisture.
- Step 2: In a small bowl, whisk together tahini, lemon juice from 1/2 lemon, minced garlic, olive oil, dill, parsley, salt, and black pepper until smooth and creamy.
- Step 3: Toss the spiralized zucchini noodles with 2 tbsp of the dressing until evenly coated, adding more dressing if needed to achieve a glossy finish without pooling.
