This Zucchini Primavera is bursting with flavor and an easy 20-minute Paleo and Whole30 dinner! Pair it with grilled chicken or shrimp, or enjoy as is!

Last weekend when we took my mom out for her Mother’s Day brunch, I ordered a zucchini primavera dish that I fell in love with. I took out my church bulletin (Sorry! It was all I had!) and scribbled down the ingredients to later recreate it at home.

With a few tweaks, this Zucchini Primavera dish came out even BETTER than the restaurant version. I can’t wait for y’all to try it!

Zucchini Primavera: What You’ll Need

This dish squeaks by with twelve ingredients (do we have to count olive oil and salt? let’s not). Ok, ten ingredients. If you’re new here, I keep all recipes at ten ingredients or less because life is busy and complicated and cooking should be easy and delicious.

That’s just my philosophy.

Here’s what you’ll need for this recipe:

• Zucchini
• Spinach
• Asparagus
• Mushrooms
• Peas
• Sundried tomatoes
• Cherry tomatoes
• Garlic
• Your favorite marinara sauce
• Olive oil, Italian seasoning and salt

I’m betting you already have those last three ingredients, so they can all fall into one category. Moving on.

Kitchen tools:

• Large non-stick skillet
• Spiralizer*

I have the spiralizer attachment for my Kitchen-Aid stand mixer and used it for this recipe. I love it and it makes easy work of any vegetable (or fruit) that I throw at it. Alternatively, you could use a handheld spiralizer, a stand spiralizer like this (my aunt has this one and loves it!), or the most budget friendly option of all: a julienne peeler (I use mine for carrot noodles, and sometimes squash noodles if I’m in a hurry)

Zucchini Primavera Notes

• This recipe calls for your favorite marinara sauce, but you could easily swap for pesto! Try this easy 5-Minute Walnut Pesto recipe.
• Feel free to play with the recipe and swap in or out any veggies you’d like! It’s a great way to use up extra veggies.
• Lastly, pair it with grilled chicken or shrimp for some extra protein!