Zucchini & Blue Cheese Salad/Pasta

This salad was so much better than I imagined. It can easily be doubled or switched up to fit your ingredients or meal plan.

You could even swap the dressing for olive oil and serve it warm as a “pasta” dish, maybe with mushrooms, shrimp or chicken.

Zucchini & Blue Cheese Salad


Better picture coming soon, I did not expect this to turn into a real recipe.
  • 2 cups zucchini noodles
  • 2 thin slices onion, diced
  • 1/2 cups fresh spinach
  • 1/4 cup blue cheese dressing
  • pepper
  • 3 tbsp crumbled blue cheese
  • 1/2 cup, crumbled bacon

Optional Toppings:

  • Boiled egg
  • Tomato


  1. Toss zoodles, onion, spinach, pepper and dressing well
  2. Add blue cheese and bacon and gently toss again.

To Change it to a warm pasta dish

Ingredients (plus ones above)

  • Omit the blue cheese dressing and add olive oil.
  • 1 cup sliced mushrooms
  • 1/4-1/2 onion (increased from above)
  • 1 tsp white wine vinegar
  • salt & pepper to taste
  • 2 tbsp greek yogurt or sour cream (optional for creamy sauce)


  • Heat oil in med-large skillet, add mushrooms, garlic and onion, saute until about half done.
  • Add spinach and saute until starting to wilt.
  • Add zoodles and heat for another 2 or 3 minutes.
  • Stir in yogurt/sour cream if desired, allow sauce to warm
  • Remove from heat and toss in blue cheese crumbles, bacon, salt/pepper and vinegar.
  • Serve warm
  • Adding Meat: I would suggest cooking shrimp or chicken separately, seasoning as desired and adding just before serving.

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