Zucchini Noodle Variations (Printable)

Light spiralized zucchini with tomato basil and creamy avocado pesto sauces. Quick, gluten-free, and low-carb.

# What you need:

→ 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

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

# How to make it:

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.
06 - Top with your preferred toppings: Parmesan, pine nuts, sun-dried tomatoes, feta, or a sprinkle of red pepper flakes.
07 - Serve immediately for best texture and flavor.

# Helpful Hints:

01 -
  • Ready in under twenty minutes, making it perfect for those nights when youre starving but dont want to compromise on flavor or nutrition.
  • Endlessly customizable with whatever sauce, cheese, or protein you have on hand, so it never gets boring.
  • Light enough that you can eat a generous portion without feeling weighed down, yet satisfying enough to keep you full.
  • Naturally gluten-free and low-carb, so it fits into almost any eating style without feeling like a sacrifice.
02 -
  • Salting and draining the zucchini noodles is not optional, I learned this after serving a watery, disappointing bowl the first time I skipped this step.
  • Do not overcook the zoodles, even an extra minute turns them from pleasantly tender to mushy and unappetizing, so err on the side of underdone.
  • Make the avocado pesto right before serving, as it can brown quickly even with lemon juice, and the bright green color is half the appeal.
  • If reheating leftovers, do so gently and briefly, or enjoy them cold as a salad, because reheating too long will turn them soggy.
03 -
  • Use a spiralizer with multiple blade settings so you can choose thicker noodles that hold up better to heavier sauces and thinner ones for delicate, brothy dishes.
  • Toss hot zoodles with a tiny bit of butter or extra olive oil before adding sauce, it helps the sauce cling and adds a subtle richness.
  • If you don't have a spiralizer, a julienne peeler works almost as well and takes up far less cupboard space, though it requires a bit more arm work.
  • Save the pesto-making for last so it stays bright green and fresh, blending it while the zoodles cook keeps everything timed perfectly.
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