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This Zesty Summer Squash Noodle Bowl is fresh and tasty. It combines zucchini and yellow squash, making a light meal. You can make this dish in just 20 minutes. It serves four people. Here’s what you need for the recipe: - 2 medium zucchini, spiralized - 1 medium yellow squash, spiralized - 1 cup cherry tomatoes, halved - 1 red bell pepper, thinly sliced - 1 cup chickpeas, drained and rinsed - 1 avocado, sliced - 1/4 cup fresh basil, chopped - 3 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon garlic powder - Salt and pepper, to taste Using fresh, seasonal ingredients makes this dish shine. Zucchini and yellow squash are perfect in summer. They add a nice crunch and taste. Cherry tomatoes bring sweetness and color. Red bell peppers add a crisp texture. Chickpeas add protein and keep you full. Fresh basil gives a fragrant touch. You can customize your bowl for extra flavor. Consider adding some feta cheese for creaminess. A sprinkle of chili flakes can add heat. If you love nuts, try adding some slivered almonds for crunch. You can even add grilled shrimp or chicken for more protein. Experiment with what you love! To start, you need two medium zucchinis and one medium yellow squash. Use a spiralizer to turn them into noodles. If you don’t have a spiralizer, a julienne peeler works too. After you spiralize them, place the noodles in a large mixing bowl. This step gives your dish a fun look and great texture. Next, heat a skillet over medium heat. Add one tablespoon of olive oil. Once it’s hot, toss in the thinly sliced red bell pepper. Sauté it for about three minutes. You want it to soften a bit but not get mushy. Then, add one cup of halved cherry tomatoes and one cup of rinsed chickpeas. Cook this mixture for about five minutes. You’ll see the tomatoes blister and release their juices. Sprinkle in one teaspoon of garlic powder, and season with salt and pepper to taste. This adds a punch of flavor. While the veggies cook, drizzle the remaining olive oil and one tablespoon of lemon juice over the spiralized squash. Toss gently to coat them well. Once the bell pepper, tomato, and chickpea mix is ready, combine it with your seasoned squash noodles. Be gentle so you don’t break the noodles. Finally, fold in a quarter cup of chopped fresh basil. Taste and adjust the seasoning if needed. To serve, divide the noodle bowl among plates and top each with slices of avocado. This adds creaminess and richness to your dish. Let your beautiful bowl shine with colors and flavors. Enjoy your savory summer squash noodle bowl! To spiralize vegetables, you need a good tool. A spiralizer or julienne peeler works best. Start with firm zucchini and yellow squash for easy spiralizing. Cut off the ends of the squash first. Secure the squash in your tool and twist. Keep turning until you reach the core. You want thin, even noodles for the best texture. When sautéing, heat your skillet before adding oil. Use medium heat to avoid burning. Add chopped veggies in stages, starting with those needing more time. For example, add bell peppers before tomatoes. This keeps everything crisp and fresh. Stir occasionally, but do not overdo it. You want slight browning without mushiness. To make your summer squash noodle bowl pop, use large white bowls. The bright colors of the veggies shine against the white. Add a sprinkle of fresh basil on top for a burst of green. A drizzle of olive oil boosts flavor and adds shine. Don’t forget to place the avocado slices neatly for a lovely finish. Enjoy your vibrant dish! {{image_2}} You can swap zucchini and yellow squash for other veggies. Try using carrots for a sweet crunch. Sweet potatoes work well too; they add a nice bite. Turnips make a unique twist with their peppery taste. You can even use cucumbers for a refreshing touch. Just spiralize them like the squash. If you want a protein change, use black beans or lentils. They both add a hearty texture. For a meat option, shredded chicken or grilled shrimp are great. If you prefer tofu, cubed or crumbled tofu works well too. Each of these choices brings a new flavor to the dish. This recipe is naturally gluten-free, but check your other products. Use gluten-free pasta if you like that texture. For a vegan take, ensure your oil and seasonings are plant-based. You can also skip the avocado if you want fewer fats. Each change keeps the bowl fresh and exciting. For the full recipe, see the earlier section. To keep your Summer Squash Noodle Bowl fresh, store leftovers in an airtight container. Make sure to refrigerate them within two hours after cooking. The noodles may lose some crunch, but they will still taste great. Try to eat them within three days for the best flavor. When you're ready to enjoy the leftovers, reheat them gently. You can use a skillet on low heat. Add a splash of water or olive oil to help steam the noodles. Stir often to heat them evenly. Avoid using the microwave, as it can make the noodles soggy. If you want to save some for later, you can freeze the noodle bowl. Pack it into a freezer-safe container. However, I recommend freezing only the cooked veggies and chickpeas. The spiralized noodles do not freeze well. When you're ready to eat, thaw them overnight in the fridge and reheat as described above. This method helps keep your meal fresh and tasty. Enjoy your Summer Squash Noodle Bowl! A Summer Squash Noodle Bowl is a light and fresh dish made with spiralized squash. You can use zucchini and yellow squash as the base. This bowl is colorful and filled with veggies like bell peppers and tomatoes. It's a great way to enjoy a healthy meal that feels fun and exciting. The dish is topped with chickpeas and avocado, adding protein and creaminess. I love how easy it is to make this dish, and you can serve it warm or cold. Yes, you can use other types of squash! Spaghetti squash or butternut squash can work well too. Just remember to spiralize them if possible. Each type of squash will give a unique taste and texture. If you like a bit of sweetness, try butternut squash. For a more savory flavor, go with spaghetti squash. Feel free to mix and match based on what you have at home. To make this dish ahead of time, prep the ingredients first. Spiralize the squash and chop the veggies. Store them separately in the fridge until you’re ready to cook. You can cook the veggies a few hours before serving. Just keep them in a sealed container. When it’s time to eat, combine everything in a bowl. This makes it easy to enjoy a fresh meal even when you’re short on time. For the full recipe, check out the Zesty Summer Squash Noodle Bowl! This blog post covered making a Summer Squash Noodle Bowl. We explored key ingredients, step-by-step instructions, and tips for spiralizing and sautéing. I shared ideas for variations, storage info, and answered key questions. Creating this dish can be simple and fun. By using fresh ingredients and customizing flavors, you can enjoy a tasty, healthy meal. Explore the options, try new things, and get the whole family involved!

Summer Squash Noodle Bowl

Looking for a fresh and tasty meal idea? Try this zesty summer squash noodle bowl that's perfect for warm days! Made with spiralized zucchini, yellow squash, cherry tomatoes, and nutritious chickpeas, this vibrant dish is both healthy and delicious. Drizzle with olive oil and lemon juice for a burst of flavor, then finish with creamy avocado. Click through for the full recipe and make your summer meals exciting and colorful!
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Ingredients
  

2 medium zucchini, spiralized

1 medium yellow squash, spiralized

1 cup cherry tomatoes, halved

1 red bell pepper, thinly sliced

1 cup chickpeas, drained and rinsed

1 avocado, sliced

1/4 cup fresh basil, chopped

3 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt and pepper, to taste

Instructions
 

Start by spiralizing the zucchini and yellow squash using a spiralizer or a julienne peeler. Set aside in a large mixing bowl.

    In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the red bell pepper for about 3 minutes until slightly softened.

      Add the halved cherry tomatoes and chickpeas to the skillet, cooking for another 5 minutes until the tomatoes are blistered. Sprinkle with garlic powder, salt, and pepper.

        While the vegetables are cooking, drizzle the remaining olive oil and lemon juice over the spiralized squash. Toss gently to coat.

          Once the bell pepper and tomato mixture is ready, combine it with the seasoned squash noodles. Gently toss everything to combine without breaking the noodles.

            Finally, fold in the chopped basil and adjust the seasoning with extra salt and pepper if needed.

              To serve, divide the noodle bowl among plates and top each with sliced avocado.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                  Presentation Tips: Serve in large white bowls to contrast the vibrant colors of the veggies. Garnish with extra basil leaves and a drizzle of olive oil for added flavor and decoration. Enjoy your refreshing and healthy summer bowl!