Turmeric Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 19 minutes, pairs zucchini, fresh turmeric, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 15 min Cook: 4 min Serves 2 Mediterranean cuisine 220 cal/serving

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Ingredients

2 medium zucchini
1 tsp grated fresh turmeric
2 tbsp avocado oil
1/2 lime
1/4 cup cilantro
1/4 tsp sea salt

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Instructions

Step 1: Spiralize 2 medium zucchini into noodles, then toss with 2 tbsp avocado oil and 1 tsp grated fresh turmeric in a bowl, ensuring even coating. Let sit for 5 minutes to infuse flavors.
Step 2: Heat a skillet over medium heat, add zucchini noodles, and cook for 3-4 minutes, stirring frequently until tender-crisp and slightly golden at the edges.
Step 3: Remove from heat, squeeze in 1/2 lime, add 1/4 cup chopped cilantro, and toss until the lime juice is fully incorporated and the cilantro is evenly distributed.