Zucchini Noodle ' ' Bowl

By AislePrompt Editorial · ·

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 vegetarian recipe (anti-inflammatory, whole30), ready in about 23 minutes, pairs zucchini, avocado oil, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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: 8 min Serves 2 Mediterranean cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Using a spiralizer, create thin noodles from 3 medium zucchinis and set aside.
  2. Step 2: Heat 2 tbsp avocado oil in a large skillet over medium heat until shimmering, then add 2 cups finely chopped kale.
  3. Step 3: Sauté for 3 minutes until kale wilts and darkens, stirring constantly.
  4. Step 4: Add 3 cups zucchini noodles to the skillet, tossing gently for 2 minutes until heated through.
  5. Step 5: Stir in 1/2 whole avocado (diced) and 1/4 juiced lemon, cooking for 60 seconds until avocado begins to soften.
  6. Step 6: Season with 1/8 tsp sea salt, then serve immediately while warm.

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