Vegetable Squash Zucchini Zucchini Noodle Chimichurri Noodle Bowls 4.7 (3) 3 Reviews We're mixing whole-grain spaghetti with zucchini noodles to add volume and save calories in these simple, flavor-packed meal-prep bowls. The bright and herby chimichurri sauce originally appeared in Katie Workman's salmon recipe for EatingWell magazine (see Associated Recipes). Leftover chicken, tofu or canned beans can be swapped in for the shrimp. By Carolyn Hodges, M.S., RDN Carolyn Hodges, M.S., RDN Carolyn Hodges, M.S., RDN is a culinary dietitian and creator of "The Dinner Shift," a food-rule free website dedicated to helping families get dinner on the table with weeknight-friendly recipes, simple meal planning and meal prep basics. When she's not creating content for her own site, grocery shopping or washing a million dishes, Carolyn teaches higher ed nutrition and develops and photographs recipes and nutrition-related content for clients. She calls Cleveland, Ohio home along with her in-house recipe critics, her husband, Kyle, and their two boys, Caleb and Ezra. EatingWell's Editorial Guidelines Updated on April 22, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Prep Time: 20 mins Total Time: 20 mins Servings: 4 Yield: 4 noodle bowls Nutrition Profile: Diabetes-Friendly Nut-Free Healthy Aging Healthy Immunity Low-Sodium High Blood Pressure Soy-Free Heart-Healthy High-Protein Egg-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Chimichurri Sauce 2 cups fresh flat-leaf parsley 5 cloves garlic 3 tablespoons lemon juice 1 tablespoon fresh oregano or 1 teaspoon dried ½ teaspoon crushed red pepper (Optional) ½ teaspoon salt ¼ teaspoon ground pepper ½ cup extra-virgin olive oil Noodle Bowls 4 ounces whole-grain spaghetti 8 cups zucchini noodles (from 3 medium zucchini; see Tip) 12 ounces peeled cooked shrimp ¼ cup crumbled feta cheese Directions Put a large pot of water on to boil for the pasta. Meanwhile, prepare sauce: Place parsley, garlic, lemon juice, oregano, crushed red pepper (if using), salt and pepper in a food processor. Puree until smooth. With the motor running, drizzle in oil. Scrape down the sides, then process again until well combined. Place 2 tablespoons of the sauce in each of 4 small lidded containers and refrigerate. Refrigerate any remaining sauce separately for another use. To prepare noodle bowls: Cook spaghetti in the boiling water according to package directions. Drain and rinse under cold running water, then drain again and transfer to a large bowl; add zucchini noodles. Using tongs or two large forks, gently toss the spaghetti and zoodles together until well-combined. Divide among 4 lidded single-serving containers. Top each with 3 ounces shrimp and 1 tablespoon feta. Seal the containers and refrigerate for up to 4 days. Toss with chimichurri sauce just before serving. Tip Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles. To make ahead Refrigerate for up to 4 days. If using precooked frozen shrimp, wait to defrost the shrimp until you're ready to eat. Associated Recipe Roast Salmon with Chimichurri Sauce Originally appeared: Eatingwell.com, July 2019 Rate It Print Nutrition Facts (per serving) 377 Calories 20g Fat 28g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3 cups Calories 377 % Daily Value * Total Carbohydrate 28g 10% Dietary Fiber 5g 16% Total Sugars 5g Protein 25g 50% Total Fat 20g 26% Saturated Fat 4g 20% Cholesterol 145mg 48% Vitamin A 1790IU 36% Vitamin C 53mg 59% Folate 85mcg 21% Sodium 377mg 16% Calcium 163mg 13% Iron 3mg 18% Magnesium 104mg 25% Potassium 851mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.