Gluten-Free Zucchini Noodle Bowl
By the Gluten Free Recipes team ·
Enjoy a vibrant and satisfying bowl packed with tender zucchini noodles, your favorite protein, and crisp fresh vegetables, all tossed in a zesty gluten-free dressing. This quick and healthy meal offers a delightful balance of textures and bright, refreshing flavors.
At a glance: This medium lunch recipe yields 4 servings in about 20 minutes (5 min prep, 15 min cook). It uses 7 ingredients — including zucchini, cooked rice, protein of choice — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Zucchini Noodle Bowl: When preparing this lunch recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Zucchini Noodle Bowl: This recipe is naturally gluten-free by using certified gluten-free pasta or grains and avoiding gluten-containing ingredients. Always check labels for certification.
Ingredients
- 2 medium zucchini, spiralized into noodles
- 1 cup cooked rice, quinoa, or certified GF pasta
- 1 cup protein of choice (cooked chicken, shrimp, pan-fried tofu, or chickpeas)
- 2 cups fresh vegetables of choice (e.g., bell peppers, carrots, snap peas, spinach)
- 2 tbsp gluten-free sauce (GF tamari, olive oil, or GF vinaigrette)
- 1 tbsp fresh lemon juice or rice vinegar
- 1 tsp sesame oil or olive oil
Instructions
- 1
Prepare your base by cooking the certified GF pasta or grains according to package directions, which typically takes about 10-12 minutes. Once cooked, drain and set aside.
- 2
Cook or prepare your chosen protein, ensuring any seasonings or marinades used are certified gluten-free. For example, pan-fry tofu until golden brown, about 5-7 minutes per side, or ensure chicken and shrimp are cooked through.
- 3
While the base and protein are cooking, prepare your fresh vegetables by slicing, dicing, or lightly sautéing them until tender-crisp, which should take approximately 5-8 minutes. If using spinach, it will wilt quickly in the residual heat.
- 4
In a large bowl, combine the spiralized zucchini noodles with the cooked base, protein, and prepared fresh vegetables. Gently toss to distribute everything evenly.
- 5
In a small bowl, whisk together the gluten-free sauce, fresh lemon juice or rice vinegar, and sesame oil to create your dressing. Drizzle this dressing over the ingredients in the large bowl and toss gently to coat everything. Taste and adjust seasoning as needed before serving immediately.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
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