Save to Pinterest The first time I spiralized zucchini, I watched in fascination as these long, curly green noodles piled up in the colander like something from a gourmet restaurant kitchen. My kids stood there mesmerized, asking if vegetables could really turn into pasta. That night became a turning point for how we think about dinner in our house.
Last summer my friend Sarah came over for dinner, skeptical about vegetable pasta. She took one bite of the avocado pesto version and literally paused mid conversation, eyes wide. Now she texts me weekly with new topping combinations shes discovered.
Ingredients
- 2 large zucchini, spiralized: Look for firm zucchini without soft spots, as they hold their shape better during cooking and release less water
- 1 tbsp olive oil: A good quality extra virgin olive oil makes a noticeable difference in the final flavor
- Salt and freshly ground black pepper: The initial salt draw is crucial for texture, so do not skip this step
- 1 cup cherry tomatoes, halved: Cherry tomatoes are sweeter and juicier than Roma tomatoes, especially in summer when they are at their peak
- 2 cloves garlic, minced: Fresh garlic is essential here, as jarred minced garlic lacks the punch this simple sauce needs
- 1 tbsp olive oil: Keep this separate for the tomato sauce so each component gets its proper cooking
- 1/4 cup fresh basil leaves, chopped: Tear the basil by hand instead of cutting it to preserve the essential oils that make basil so fragrant
- 1 ripe avocado: The avocado should yield slightly to gentle pressure but not feel mushy, which ensures a creamy pesto texture
- 1/2 cup fresh basil leaves: For the pesto, pack the leaves loosely rather than tightly to avoid overwhelming the other flavors
- 2 tbsp pine nuts or walnuts: Toast these lightly in a dry pan for 2 minutes before blending to unlock their nutty flavor
- 1 clove garlic: A single clove is plenty for the pesto since raw garlic is much more potent than cooked
- 2 tbsp lemon juice: Fresh squeezed lemon juice brightens the avocado and prevents it from browning too quickly
- 3 tbsp olive oil: Add this gradually while blending to achieve the perfect silky consistency
Instructions
- Prepare the zucchini noodles:
- Spiralize the zucchini into noodles, place in a colander, sprinkle with salt, and let drain for 10 minutes before patting completely dry with paper towels.
- Cook the zoodles:
- Heat olive oil in a large skillet over medium heat, add zucchini noodles, and sauté for 2 to 3 minutes until just tender.
- Make the tomato basil sauce:
- Heat olive oil in a skillet, sauté garlic for 30 seconds, add cherry tomatoes and cook until softened, then stir in basil.
- Prepare the avocado pesto:
- Blend avocado, basil, nuts, garlic, lemon juice, and olive oil in a food processor until completely smooth.
- Combine and serve:
- Toss zoodles with your chosen sauce, divide between plates, and add toppings immediately while hot.
Save to Pinterest My husband now requests zoodle night at least twice a week, and I have actually come to prefer the light, fresh taste over heavy pasta. It is amazing how something so simple can completely transform your relationship with vegetables.
Mastering the Texture
The key to perfect zoodles is timing them just right. I have learned through many slightly mushy batches that you want them to still have a tiny bit of crunch, not fall apart when you twirl them on your fork.
Sauce Storage Secrets
The avocado pesto keeps beautifully in the refrigerator for up to two days if you press a piece of plastic wrap directly onto the surface. The tomato sauce actually tastes better the next day as the flavors meld together.
Beyond the Basic Recipe
Once you are comfortable with the basics, this recipe becomes a canvas for whatever is in your kitchen or in season.
- Add roasted red peppers to the tomato sauce for a smoky depth
- Swap fresh mint for half the basil in the pesto for an unexpected twist
- Toss in some baby spinach during the last minute of cooking for extra nutrition
Save to Pinterest There is something deeply satisfying about turning humble zucchini into something that feels elegant and special. I hope this becomes a staple in your kitchen rotation too.
Questions & Answers
- → How do I prevent zucchini noodles from becoming watery?
Sprinkle spiralized zucchini with salt and let it sit in a colander for 10 minutes. The salt draws out excess moisture, which you can then pat away with paper towels before cooking. This step is crucial for maintaining texture.
- → Can I make zucchini noodles ahead of time?
Spiralize the zucchini up to 2 days in advance and store in an airtight container with paper towels. However, cook them just before serving—zucchini noodles don't reheat well and can become mushy.
- → What other sauces work well with zucchini noodles?
Beyond these two options, try classic marinara, garlic-butter with herbs, lemon-parmesan cream, spicy arrabbiata, or even an Asian-style sesame ginger sauce. The mild flavor of zoodles pairs beautifully with almost any pasta sauce.
- → Do I need a spiralizer to make zucchini noodles?
While a spiralizer creates the most uniform noodles, a julienne peeler or even a regular vegetable peeler (for wider ribbon-style noodles) works perfectly well. You can also use a mandoline with a julienne attachment.
- → How long should I cook zucchini noodles?
Zucchini noodles need very brief cooking—just 2-3 minutes in a skillet over medium heat. You want them tender-crisp with a slight bite, similar to al dente pasta. Overcooking leads to soggy, watery strands.
- → Can I eat zucchini noodles raw?
Absolutely. Raw zucchini noodles have a lovely crunch and fresh flavor, perfect for cold salads with lighter vinaigrettes or pesto. No cooking required—just toss and serve immediately.