Herby Zucchini Bowls With the Works!

Great for meal prep and full of dynamic and tasty sides to keep you interested all week! Includes easy mod for meaty or fully vegan version.

These Mediterranean Zucchini Bowls are stacked with tasty toppings and sides. We’ve been making variations on these for a while now for my family and they are great because you can spend an hour(ish) cooking and end up with these herby and crusty zucchini spears, as well as a ton of tasty sides you can eat throughout the week.

This is also a great meal prep recipe to scale to your needs for the week, using the zucchinis and sides to assemble rice and salad bowls, sandwiches, wraps and whatever else you like. And this whole set of dishes takes just over 1 hour total to make!

A table of contents is just below here, along with a full recipe and breakdown, recipe notes and mods, macro breakdowns, a fully vegan version and a bunch of writing on different aspects of this recipe. Enjoy!

Cheers,
Joey

Table of Contents:

• Why I Love Zucchini
• A Time to Salt
• Browning Your Zucchini
• What is a Quick Pickle?
• Roasted Cherry Tomatoes
• Recipe Hack: No Fuss Roasted Tomato Pasta Sauce
• Tamari on Everything?
• Greek Yogurt Tzatziki
• Rice or Salad?
• Youtube Video
• Recipe Mods and Notes
• Full Recipe
• Macros
• Comments

Why I Love Zucchini

Zucchinis are a constant in our weekly meal rotation. And for a few good reasons!

First off, they hold up great in the fridge and are easy to find at jsut about any grocery store. They have a nice and ‘meaty’ texture to their bite and they also hold up great in the fridge for a few days after cooking.

They are also super versatile! You can use them for anything from stir fries, to Zoodles (Fresh Zucchini Pasta Sub), to grilled spears or delicious sautés like this one!

A Time to Salt

Zucchinis hold a lot of water and can actually take a fair amount of salt to season properly. But when do you salt them?

Unlike meats, which you can salt hours or even days before hand, you can generally salt your meats pretty shortly before cooking. This is mainly due to the fact that the cell structures of most vegetables are not as robust as protein rich meats.