Zucchini Noodle Variations (Printable)

Fresh zucchini noodles with tomato basil or avocado pesto sauces

# Ingredient list:

→ Zucchini Noodles

01 - 2 large zucchini, spiralized
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Classic Tomato Basil Sauce

04 - 1 cup cherry tomatoes, halved
05 - 2 cloves garlic, minced
06 - 1 tablespoon olive oil
07 - 1/4 cup fresh basil leaves, chopped
08 - Salt and pepper, to taste

→ Creamy Avocado Pesto

09 - 1 ripe avocado
10 - 1/2 cup fresh basil leaves
11 - 2 tablespoons pine nuts or walnuts
12 - 1 clove garlic
13 - 2 tablespoons lemon juice
14 - 3 tablespoons olive oil
15 - Salt and pepper, to taste

→ Toppings (Choose as desired)

16 - 1/4 cup grated Parmesan cheese (optional)
17 - 2 tablespoons toasted pine nuts
18 - 1/4 cup sun-dried tomatoes, chopped
19 - 1/4 cup crumbled feta cheese
20 - Red pepper flakes, to taste

# Step-by-Step Guide:

01 - Spiralize the zucchini into noodles. Place in a colander, sprinkle lightly with salt, and let sit for 10 minutes to release excess moisture. Pat dry with paper towels.
02 - In a large skillet, heat 1 tablespoon olive oil over medium heat. Add zucchini noodles and sauté for 2–3 minutes, just until slightly tender but not mushy. Season with salt and pepper. Remove from heat and set aside.
03 - In a skillet, heat 1 tablespoon olive oil. Add minced garlic and sauté for 30 seconds. Add cherry tomatoes, cook until softened (about 3 minutes). Stir in chopped basil, salt, and pepper.
04 - In a food processor, combine avocado, basil, pine nuts or walnuts, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.
05 - Toss the sautéed zucchini noodles with your choice of sauce (Tomato Basil or Avocado Pesto). Divide between plates. Top with your preferred toppings: Parmesan, pine nuts, sun-dried tomatoes, feta, or a sprinkle of red pepper flakes. Serve immediately for best texture and flavor.

# Expert Advice:

01 -
  • You can have dinner ready in twenty minutes flat, which feels like a small victory on busy weeknights
  • The creamy avocado pesto turned me into a zoodle believer after years of thinking vegetable pasta was just sad diet food
02 -
  • The salt and drain step is not optional, I learned this the hard way when my first bowl of zoodles turned into a watery soup within minutes
  • Zucchini noodles continue to release moisture as they sit, so toss them with sauce right before serving rather than letting them sit dressed
03 -
  • If you do not have a spiralizer, a julienne peeler works perfectly fine and creates slightly thinner, more delicate noodles
  • The avocado pesto turns brownish over time, but a piece of plastic wrap pressed directly onto the surface helps maintain its vibrant green color
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