Peanut Zoodles with Grilled Broccoli

dairy freevegetarian
Peanut Zoodles with Grilled Broccoli

This spiralized version of peanut noodles (using zucchini noodles) will satisfy all of your noodle cravings! With grilled broccoli, crunchy edamame, and a creamy peanut sauce, this easy meal is both nutritious and delicious.

Peanut Zoodles with Grilled Broccoli

Satisfy your noodle cravings with zucchini noodles tossed in an addictively tasty peanut sauce, inspired by How Sweet Eats. When I saw Jessica’s recipe, I knew I had to #inspiralizeit, so I made a few tweaks and here we are!

Peanut Zoodles with Grilled Broccoli

Since it’s summertime and our gardens are overflowing with zucchinis (or our CSA baskets are jam packed with them!), I used zucchini noodles as our noodle substitute and because the sauce is thicker here, it’s the perfect complement to zucchini noodles, because the moisture that’s released from the zucchini thins out the thick sauce just enough.

Peanut Zoodles with Grilled Broccoli

The broccoli is grilled for a summertime flavor and so that we don’t have to turn our ovens on! But, if you’re making this and you have no grill or it’s not grill season, you can roast the broccoli at 425 degrees for 20 minutes.

Edamame is chopped (or pulsed in a food processor) for a crunchy, protein-packed topping to these noodles, along with fragrant cilantro and scallions, but you could also add some crushed peanuts for more peanut depth of flavor.

Peanut Zoodles with Grilled Broccoli

And of course, if you like a little more protein and meat with your noodles, you can toss in some finely shredded chicken in with the noodles as you warm them up in the sauce. However you enjoy these noodles, you will love them and they’ll become part of your meal rotation!


Peanut Zoodles with Grilled Broccoli

Peanut Zoodles with Grilled Broccoli

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 2-3 cups broccoli florets
  • olive oil
  • garlic powder
  • salt and pepper
  • 2 medium zucchinis
  • 1 red bell pepper
  • ½ cup frozen edamame beans
  • 3 tablespoons sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 1/3 cup creamy peanut butter
  • ¼ cup low sodium soy sauce
  • ¼ cup warm water
  • 1/2 tablespoon sriracha (if you want spice!)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 3 scallions, thinly sliced
  • 1 handful cilantro


  1. Place the broccoli on a heated grill at 450 degrees for 10-15 minutes, tossing every 5 minutes.
  2. While the broccoli is grilling, spiralize your zucchinis on Blade D and your bell pepper on Blade A. Trim all of the noodles. Cook your edamame per your preference (in a small pot with a bit of boiling water or in the microwave) and place in a food processor or chop by hand until chunky and chopped.
  3. Then, prepare your sauce. In a large pot, heat the sesame oil over medium high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the peanut butter, soy sauce, water, sriracha (if using), lime juice, and honey. Stir until smooth and then add the zucchini noodles and red bell pepper and stir together to warm through to al dente, about 3 minutes.
  4. Using tongs, divide the noodles into bowls and set the sauce aside. Top with broccoli, scallions, cilantro, and edamame. Serve immediately and expect some wateriness from the zucchini noodles.


Originally inspired and adapted by

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB.
You can upload: image.


Jamie says:
Thank you Ali, this was amazing. I also added shrimp and marinated it in the sauce, so yummy!
Meaghan says:
That sounds incredible! We're so glad you enjoyed it!
Wendy says:
Love to try your peanut husband won’t eat it....... How many servings would you calculate this toe be? Since it is only going to be for me... Thx!
Meaghan says:
Hi, Wendy! You'll love them. While we do not calculate this anymore, you can enter the ingredients into any tracker and it will give you a more accurate idea!
Anonymous says:
How many servings in the broccoli zucchini peanut noodles ?
Meaghan says:
If you plug the ingredients into a tracker you'll be able to have an accurate number!
Dani says:
I made this last night, and while I did really enjoy it (the sauce is so good and easy!) I do think the Zoodles are better substituted for real noodles instead. They made the dish too watery and honestly not substantial enough (it’s crazy low cal). That being said if you’re looking for something really light, this would be perfect!
Meaghan says:
Thank you for your honest review!! If you find yourself struggling with watery zoodles, we have tips to help:

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

my 2020 holiday gift guide is finally live on the blog! 🎁 you’ll find my picks For Her (like this cute velvet puffer!), For Him, For Toddlers, and Under $50. but let me leave this disclaimer here: it’s the thought that counts. gift giving is supposed to spread joy - don’t get caught up searching the internet for hours for the “perfect gift.” the perfect gift is simply something thoughtful 💓 and frankly, our good health is the best gift we could all ask for this year 🖤 but if you need some more inspiration, check out my stories for swipe ups or go straight to! 😘 #holidaygiftideas #holidaygiftguide ...

a festive seasonal snack or dessert idea for you and your little ones 🍎 - these french toast apple slices were inspired by my grandmother and this apple butter, cinnamon, maple syrup toast situation she used to make with her famous applesauce. you can grab this recipe from #inspiralizedandbeyond! ⁣

tell me how everyone's doing on their thanksgiving prep - ready? haven't even started yet? I haven't bought a single thing yet! 😇😱🤡

the holidays are going to be very tough and emotional for many of us this year. we're not going to spend it with the loved ones we typically do to keep one another safe and even worse, some of us will miss family we've lost to the COVID virus. 💔⁣

something that always cheers me up is food. I've come to realize that one of the reasons it has this therapeutic effect on me is because it's a safe space for me to block out everything else and just enjoy the art of cooking. 🥄⁣

and I realize that this will not be helpful to everyone ("oh, ali, I can't just cook it all way!"), but if it does, try to get in the kitchen and cook (or bake!) something that brings you happiness. and if it does not and you're sad right now, that's okay too. it's okay to not feel okay. 🙏🏼 I wish I could help more, but in the meantime, my love, strength, and heart goes out to you. I'm thinking of you.⁣

but, IF food and cooking is cathartic for you too, I encourage you to make something new this year for Thanksgiving (or over whatever holiday you celebrate.) sometimes following steps in a new recipe keeps your brain focused on the task and you're able to let everything else wash away. at least that's how it is for me! I'm flipping through my cookbooks and sharing some of my favorite holiday-friendly recipes over on stories, like this one from #InspiralizedandBeyond! 📚⁣


makes 8-10 crostini⁣

1 large golden beet (about 6 ounces), peeled and sliced into 1/8" thick rounds⁣
1/4 cup ricotta cheese⁣
5 fresh figs, diced⁣
honey, for drizzling⁣

arrange the beet slices on a serving platter and spread about 1 teaspoon of the ricotta on each. top evenly with the chopped figs and drizzle very lightly with honey. serve.

📸: @evansungnyc