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4 Summer Zucchini Noodle Bowls

Cool and crisp zucchini noodle bowls are the perfect summer compliment to shrimp, steak, poke and more!

Recipe

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 4

Ingredients

  • For the poke:
  • 1 pound sashimi grade tuna, small diced
  • 3 tablespoons minced Vidalia onion
  • 3 green onions, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon grated ginger
  • 1/2 teaspoon red pepper flakes
  • Small pinch salt
  • For the ponzu sauce:
  • 3 tablespoons ponzu
  • 1 tablespoon sesame oil
  • To assemble:
  • 4 zucchini, spiralized
  • 1 avocado, sliced, divided
  • 1 cup cooked and shelled edamame
  • 4 tablespoons pickled ginger, divided
  • Scallions
  • Furikake, for garnish

Let's get Cooking...

  1. To make the poke:
  2. In a large bowl, combine tuna, onion, green onions, soy sauce, sesame oil, sesame seeds, ginger, salt and red pepper flakes. Reserve.
  3. To make the ponzu sauce:
  4. In a separate large bowl, add the ponzu, sesame and salt and whisk together.
  5. To assemble:
  6. Add the zucchini to the ponzu sauce bowl and toss to combine. Divide among 4 serving bowls. Top with poke, avocado, seaweed salad, pickled ginger, scallions and furikake.