Easy Green Zucchini Noodles - Hela's Simple Recipes


Like many of my dinners, this delicious green dish came together after scavenging in my fridge for leftovers. I found a zucchini, some guacamole, and leftover ingredients from a bean salad. I tossed them all together in 10 minutes and now it's my favorite go-to green meal.

And it's all gluten-free, dairy-free & plant based!

Now full disclosure:

**I am no chef! This recipe came together almost by accident (and honestly, the easyness is part of what I love)!

So please, if you have any suggestions send them my way!

Otherwise, enjoy!


Easy Green Zucchini Noodles

Serves 2 | Prep time: 10 minutes. Cook time: 3 minutes


  • 2 Zucchini, spiralized to setting C (looks like small triangles, this will make an angelhair-like shape)
  • 1 teaspoon olive oil
  • 1 small clove of garlic, finely chopped
  • 1 roma tomato, chopped
  • 1/4 cup organic frozen corn, thawed
  • 1/4 of a fresh jalapeño, deseeded and chopped
  • 1/2 cup guacamole
  • Salt & pepper to taste
  • 2 tablespoon fresh cilantro to garnish, roughly chopped


  1. Heat olive oil over medium heat in a large skillet.
  2. In a medium bowl combine garlic, tomato, corn, jalapeño, and guacamole. Stir all ingredients together.
  3. Add the zucchini to the pre-heated large skillet. Cook over medium heat for about 2 - 3 minutes until slightly tender, rotating the zucchini in the pan with tongs. Be sure not to overcook the zucchini - it will become soft and watery if overcooked.
  4. Once all zucchini is cooked/heated thoroughly, transfer zucchini to a large bowl.
  5. While the zucchini is still hot, add the guacamole mixture to the zucchini in the large bowl. Toss with tongs until zucchini coated with the green sauce. 
  6. Add salt and pepper to taste. Garnish with cilantro and serve immediately. 



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