15 Minute Zucchini Noodle Lasagna Bowls {Paleo}

  • Author: She Likes Food
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Dinner, Vegan, Gluten Free


A healthy and fresh summer dinner!


  • 2 large zucchinis
  • 1 dry pint cherry tomatoes
  • Almond Ricotta, or regular ricotta
  • 1 clove garlic, minced
  • 2 teaspoons olive oil, divided
  • 1/2 teaspoon Italian seasoning
  • Salt and black pepper


  1. Heat a large pan over medium heat and add 1 teaspoon olive oil and cherry tomatoes.  Cook cherry tomatoes until softened and starting to burst open, 10-12 mins.  When they are about 1 minute from being finished stir in the minced garlic.
  2. While cherry tomatoes are cooking, spiralize the zucchini and throw it into a hot pan with 1 teaspoon olive oil, Italian seasoning and a pinch of salt and black pepper.  Cook zucchini until tender, 5-7 minutes.
  3. Divide zucchini and cherry tomatoes evenly into two bowls and top with a big scoop of almond ricotta.  Optional garnish include: fresh basil, drizzle of olive oil, red pepper flakes, salt, to taste.


Recipe can easily be doubled or tripled if serving more people.  I highly recommend a drizzle of olive oil over top!

Almond ricotta recipe: -2 cups slivered almonds (soaked overnight)-1 cup water-1/2 teaspoon salt.         Add almonds, water and salt to a food processor and blend until creamy, 2-3 minutes.