25 Easy Spiralizer Recipes That Go Beyond Zoodles

Bored of zucchini noodles? Then you have to try these 25 fantastic spiralizer recipes!

From carrots to beets, these look just as good as they taste.

If you love pasta, but not gluten, spiralized veggies are a great solution.

Add them to your favorite easy noodle recipes, or try one of these terrific options for a meal that’s delicious and nutritious.

Of course, zucchini is one of the most popular choices, but we’ve got all kinds of fruits and veggies on this list of spiralizer recipes.

Let’s dive in!

Healthy Spiralizer Vegetable Recipes For That Low Carb Life

1. Zucchini Noodle Caprese

This is my go-to recipe for spiralized veggies and it’s an excellent place for beginners to start.

The pesto is strikingly fresh and positively irresistible. I especially love the burst of sweetness from the cherry tomatoes and the chewy mini mozzarella balls.

Serve it as a light dinner or with a tasty gluten-free side dish.

2. Zucchini Pasta with Lemon Garlic Shrimp 

For a light and healthy seafood dinner, you can’t beat this zucchini pasta recipe.

Zucchini is one of the best veggies to spiralize because it’s easy and has a great texture. 

It also makes for tasty gluten-free pasta that is divine with a bright white wine sauce and succulent shrimp.

Toss in a pinch of chili pepper flakes for a little heat and enjoy! 

3. Spiralized Sweet Potato with Brown Sugar Honey Butter

When you’re in the mood for sweet rather than savory, try this dish.

You’ll bake sweet potato spirals, then toss them in butter that’s sweetened with a touch of honey and brown sugar.

This kid-approved recipe makes for a great breakfast, holiday side dish, or indulgent dinner.

4. Spiralized Sweet Potato Enchilada Skillet

This unique take on enchiladas packs a surprising amount of flavor in a single skillet. 

Spiralized sweet potatoes are the base that’s covered in gooey melted cheese, corn, and black beans.

For the garnish, cilantro, avocado, and lime are the perfect touch.

If you want to add in more seasoning, I think cumin, cayenne, and onion powder will do. 

5. Spicy Sesame Zoodles

Here’s one to try when you want a big bowl of umami goodness. It only takes 10 minutes and requires very few steps.

You’ll toss tender zoodles in a spicy sauce that’s got a little zip from the rice vinegar and creaminess from the tahini. 

You can serve the zoodles raw, or give them a quick boil to soften them up a bit. Either way, they work really well as a side to one of these Asian chicken recipes.

6. Butternut Squash Noodles Bowl 

We eat a lot of noodles in my house and we particularly like this one in the fall. 

Butternut squash noodles get an accompaniment of dried cranberries and walnuts to make them festive. For some protein, a can of chickpeas will do.

It’s both sweet and savory with a tiny hint of spice. 

Unlike zoodles, you’ll want to cook these butternut squash spirals before serving.

7. Raw Pad Thai

They say the more colorful your plate, the more healthy it is. And this is as vibrant as it gets! 

This raw vegan pad Thai is brimming with fresh veggies and yummy Thai flavors. 

It’s got a glowing array of crisp bell peppers, shredded carrots, crunchy bean sprouts, and more. All of which is smothered in a creamy peanut butter Thai sauce.

Use the linguine shape on your spiralizer to create thick zoodles that hold up well and serve with one of these yummy Thai side dishes.

8. Squash Noodles with Creamy Garlic Mushrooms and Lentils 

It’s amazing how you can take a few humble, earthy ingredients and turn them into an elegant dish. 

The creamy garlic sauce and fragrant sage are in sync with the sweetness of the spiralized butternut squash. 

The puy lentils pair particularly well and are an excellent source of plant-based protein. 

9. Spiralized Carrot Quinoa Veggie Bowl 

Carrots are another fun veggie to spiralize and, in this recipe, they spruce up quinoa with their sweet crunch.

For more nutrients and flavor, add some leafy kale, garbanzo beans, and avocado.

A squeeze of lemon keeps everything bright and does wonders to soften up the kale.

I love throwing this one into my cold lunch rotation when I need a break from sandwiches and salads.

10. Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto 

The secret to these zoodles is all in the pesto. It’s a refreshing blend of pepitas, basil, garlic, and red wine vinegar. 

This is a fantastic fall recipe, especially if you’ve been doing a lot of baking and want to repurpose those pumpkin seeds.

Plus, pumpkin seeds are much cheaper than pine nuts!

11. Peanut Soba Noodles Salad

When I see a bowl of Asain noodles that looks this enticing, I can’t pass it up. For lunch or dinner, these noodles are a quick 15-minute fix. 

This recipe does call for soba noodles as well as spiralized carrots. However, I think some spiralized zucchinis will work too. 

12. Spiralized Veggie Salad 

Looking to squeeze more veggies into your diet? Try this recipe.

There are oodles of spiralized veggies, like beets, carrots, and cucumbers, all bursting with incredible fresh taste and texture. 

It’s the epitome of fresh and light. It’s also a great base to add in whatever other fixings you like. 

As for the dressing, I like a simple mix of oil and vinegar. But I think a creamy blue cheese, avocado Caesar, or even a poppy seed dressing works too.

13. Greek Cucumber Noodles

Enhance the standard Greek salad with this Mediterranean feast of kalamata olives, feta, and cherry tomatoes.

But rather than use a bed of greens, you’ll spruce it up with some lively cucumber noodles. 

Cucumbers have a high water content so they can be somewhat tricky to spiralize.

To draw out some moisture, sprinkle them with salt and then pat them dry after they’ve sat for a bit. 

14. Paleo Celeriac Carbonara Casserole 

Celeriac is a prime choice for a low-carb, paleo-friendly carbonara. 

You’ll spiralize the celeriac and toss it in a casserole dish with some bacon. Then you’ll cover everything in creamy cashew milk. 

This is a tasty take on carbonara that’s great to share with friends making it ideal for potlucks, dinners, holidays, and more. 

15. Bruschetta Chicken with Zucchini Noodles

Another terrific way to doctor up spiralizer noodles Italian-style is like this. It’s a rustic, savory dish you can have ready in just 30 minutes. 

Juicy chicken breast tops zoodles with a garden-fresh bruschetta. I love how fast you can pull together the bruschetta, and it’s got an amazingly fresh taste.

16. Vietnamese Spring Rolls

As soon as the weather warms, I’m all for a bowl of these spring rolls. Each rich paper is jam-packed with spiralized zucchini, carrots, and shrimp. 

If you want to make these vegan, you can substitute the shrimp for tofu. I also like to add a few avocado slices to mine. 

For dipping, a creamy peanut sauce or even a simple side of ponzu will pair well. 

17. Beet Salad

I think this salad can turn any naysayer into a beet lover!

It’s got a gorgeous bright blend of spiralized beets, carrots, and apples. Feta adds a nice bite while the pepitas offer the perfect crunch. 

All of which tastes amazing smothered in a vivacious lemon vinaigrette. 

It’s sweet, tangy, and full of yummy flavors. I like this for a light lunch, but you can turn it into dinner too.

18. Sweet Potato Noodles with Chickpeas and Creamy Avocado Sauce 

I could seriously eat anything when it’s smothered in this creamy avocado sauce. 

Add it to some spiralized sweet potatoes with chickpeas and garlic, and you have one irresistible meal.

The sauce does call for tahini, which can be very hard to mix. So I recommend a high-powered blender if you have one.

19. Korean Zucchini Noodles (Japchae) 

It’s hard to believe that a 10-minute meal can taste this good, but it’s true. 

If you read my post on glass noodle recipes , you’ll know all about Japchae. Of course here, the traditional Korean dish calls for zucchini noodles instead.

Toss them with a delightful umami sauce and add in some strips of juicy lean beef. Oh, and don’t forget the fluffy egg!

20. Spiralized Apple Salad with Citrus Dressing 

Sweet, tangy, and citrusy, this light apple salad is one of my favorite and filling fall salad recipes.

It’s full of nutrients and bright fall flavors, not to mention that zesty dressing. 

Crisp apples like Granny Smith’s are ideal for spiralizing while sunflower seeds and pecans add a nice crunch.

I’m especially fond of the sharp white cheddar cheese to round out all the flavors.

21. Zoodles Marinara 

A cozy bowl of this marinara is perfect for when the cold weather strikes. 

The zucchini noodles give you a boost of nutrients, which is divine when you smother them in a rich tomato sauce. 

You could opt for a store-bought sauce, but this one is too good to pass up. Plus, you can pull it together with a few pantry staples.

22. Spiralized Ratatouille 

Another favorite winter staple of mine is this spiralized ratatouille. 

It’s full of different veggies spiralized with various settings, giving them more surface area to soak up all the delicious tomato sauce.

Serve this with a yummy dairy-free chicken dish.

23. Spiralized Gluten-Free Pear Ginger Crumble 

Did you know you can use your spiralizer to make a scrumptious dessert? 

For this warm and spicy dish, you’ll coat spiralized pears with bourbon and ginger. Then bake them casserole-style with a heavenly crumble topping. 

Top it off with a scoop of decadent dairy-free ice cream.

24. Spiralized Hasselback Potato Gratin 

When you hear the word spiralizer, you probably think noodles. But you can also use your spiralizer to thinly slice potatoes. 

This recipe showcases Hasselback potatoes in all their glory with two types of cheese and prosciutto. 

It’s seriously indulgent, so be sure to make extra!

25. Parsnip Noodle Chicken Alfredo 

This five-ingredient chicken alfredo encapsulates comfort food in one bowl. 

Parsnips serve as the noodles that get covered in a dairy-free alfredo sauce. I love the addition of broccoli and the fact this dish is full of satiating chicken.