Using a blend of spiralized summer squash and zucchini “noodles,” this light and bright summer entree is as refreshing as they come. We absolutely love the fresh flavors this simple green goddess dressing packs into the dish; any leftover dressing would be great for dipping veggies into for an easy snack. Taking advantage of already steamed shrimp from the seafood counter of your favorite grocery store keeps this vibrant dish entirely no-cook and incredibly speedy. And to save a few extra minutes, you can grab containers of pre-spiralized vegetables from the produce section. In order to prevent sogginess, wait until it’s time to eat before assembling the components of your zoodle bowl.
2 medium (8 oz. each) zucchini, spiralized
2 medium-size (8 oz. each) yellow squash, spiralized
Combine zucchini, yellow squash, and salt in a large colander, and let stand 15 minutes. Pat squash mixture dry with paper towels. Gently stir together squash mixture, parsley, basil, chives, dill, shrimp, and 1/3 cup of the Green Goddess Dressing. Divide mixture among 4 bowls; top evenly with shaved Parmesan, and serve immediately with remaining dressing.
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