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Zucchini Noodles with Roasted Halibut

1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.00 out of 5)

15-20 minutes

1 Serving

If you’re constantly topping zucchini noodles with basic marinara, it’s time to get creative.

Zucchini soaks up the flavor of whatever you use to season it, so you can use the noodles to recreate favorite Thai, Mexican, and Indian dishes, too.

Think of zoodles as your base. You can cook them in a sauté pan, in boiling water for one minute, or roast them in the oven on a baking sheet (if that’s easier), and then go from there, mixing and matching your favorite spices, herbs, protein sources, and healthy fats.

Start with this approach, below: Thai flavors and a delicious piece of fish, for the perfect healthy meal.

Recipe by Tatiana Boncompagni, NLC. Follow Tatiana on Instagram for motivation and healthy recipes at @tatiboncompagni.

1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.00 out of 5)

15-20 minutes

1 Serving


Coconut Oil

1 package zucchini noodles (or 3-4 zucchini, spiralized)

Coconut Aminos

1 tablespoon red curry paste

2 cloves garlic, chopped

2-inch piece fresh ginger root, peeled and grated

4 scallions, sliced

1/2 cup cilantro, washed and chopped

6 ounces wild halibut


1/4 teaspoon red pepper flakes



Zucchini Noodles with Roasted Halibut
  1. Lightly coat a medium pan with coconut oil and heat over medium-high heat. Add zucchini noodles, curry paste, garlic, and ginger. Cook until noodles are tender, stirring occasionally, about 4 minutes. Season to taste with aminos.
  2. Heat another pan lightly coated with coconut oil over medium-high heat. Place fish skin-side down. Season with salt and red pepper flakes.
  3. Turn broiler on in oven.
  4. Cook for 7 minutes and then transfer to oven. Broil for 5 minutes or until fish is cooked through. (Cook time will depend on thickness of fish).
  5. Add scallions and cilantro to noodles and stir to combine.
  6. Transfer to a plate, top with fish, and serve.


Zoodles are a nutritious, gluten-free pasta alternative, since zucchini contains plenty of fiber, folate, and vitamin C. (FYI, it’s at its peak during summer!) And serving them with fish means you’re getting plenty of protein and healthy fats, too.

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