Zucchini-Carrot 'Noodle' Bowl with Bone Broth
A light, gut-friendly bowl with spiralized veggies and savory bone broth to alleviate bloating while maintaining energy. This mediterranean-inspired vegetarian (whole30) ready in about 22 minutes pairs medium zucchini, carrots, chicken bone broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 carrots
- 3 cups chicken bone broth
- 1 tbsp olive oil
- 2 cloves garlic
- 1 tsp thyme
- 1/4 tsp sea salt
Instructions
- Step 1: Spiralize 2 medium zucchinis into noodles and peel 3 carrots, then cut into thin matchsticks. Place in a colander and rinse under cold water for 1 minute to remove excess moisture.
- Step 2: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Pour in 3 cups chicken bone broth, bring to a simmer, and add 1 tsp thyme and 1/4 tsp sea salt. Simmer for 5 minutes to infuse flavors.
- Step 4: Add zucchini and carrot noodles to the broth, stirring gently to coat. Cook for 3-4 minutes until veggies are tender-crisp but not mushy.
- Step 5: Serve immediately in bowls, ensuring each portion has equal amounts of broth and vegetables for optimal digestion support.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini-Carrot 'Noodle' Bowl with Bone Broth take to make?
Total time is about 22 minutes (12 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini-Carrot 'Noodle' Bowl with Bone Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Zucchini-Carrot 'Noodle' Bowl with Bone Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini-Carrot 'Noodle' Bowl with Bone Broth for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini-Carrot 'Noodle' Bowl with Bone Broth whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Simple and delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
