Save The first time I served zucchini noodles to my pasta-loving husband, I braced myself for disappointment. He took a suspicious bite, eyes widening, and actually went back for seconds. That tiny kitchen victory sparked what has become a weeknight staple in our house ever since.
Last summer, my sister dropped by unexpectedly while I was mid-spiralize, zucchini ribbons everywhere. She grabbed the other peeler and we turned the counter into a makeshift assembly line, laughing and trading sauce ideas while the tomatoes popped in the pan.
Ingredients
- 2 large zucchini, spiralized: Bigger zucchinis give you longer, more satisfying noodles that hold up better during cooking
- 1 tbsp olive oil: A high quality extra virgin makes everything sing and prevents sticking
- Salt and freshly ground black pepper: Your foundation, so dont be shy with the freshly ground stuff
- 1 cup cherry tomatoes, halved: They burst naturally as they cook, creating little pockets of sweetness throughout the sauce
- 2 cloves garlic, minced: Fresh is non negotiable here, nothing else gives that aromatic pop
- 1 tbsp olive oil: For the sauce base, letting those garlic cloves bloom without burning
- 1/4 cup fresh basil leaves, chopped: Tear them by hand right before serving for the most intense aroma
- 1 ripe avocado: Should give slightly to gentle pressure, rock hard ones wont blend into silk
- 1/2 cup fresh basil leaves: For the pesto, pack them down to measure, air is not your friend here
- 2 tbsp pine nuts or walnuts: Toast them in a dry pan first and thank me later
- 1 clove garlic: One is plenty, raw garlic gets aggressive fast in pesto
- 2 tbsp lemon juice: Brightens everything and keeps that avocado from turning brown
- 3 tbsp olive oil: Add gradually while blending, letting the emulsion happen naturally
Instructions
- Spiralize your zucchini into noodles:
- Work quickly and place the ribbons in a colander, sprinkling them lightly with salt. Let them hang out for about 10 minutes while you prep everything else.
- Sauté the noodles:
- Heat that tablespoon of olive oil in a large skillet over medium heat. Add the drained zoodles and cook for just 2 to 3 minutes until theyre tender but still have some bite. Season immediately.
- Make the tomato basil sauce:
- In your same skillet, heat another tablespoon of olive oil and add the minced garlic. Let it sizzle for 30 seconds before tossing in the cherry tomatoes. Cook until they soften and burst, about 3 minutes, then stir in the chopped basil.
- Blend the avocado pesto:
- Combine the avocado, basil, toasted nuts, garlic, lemon juice, and olive oil in a food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
- Bring it all together:
- Toss those warm zucchini noodles with whichever sauce called to you tonight. Divide between plates and top with whatever toppings make your heart happy.
Save My friend Sarah texted me at midnight after trying this recipe, saying she couldnt believe something so simple made her feel this virtuous. Sometimes the best recipes are the ones that remind us how good real food can taste.
Making This Your Own
Once you get the rhythm down, these noodles become a canvas. Try them with a simple garlic and olive oil finish, or go bold with a spicy peanut sauce. The zoodles themselves are neutral enough to play along with whatever flavors youre craving.
Sauce Switch Ups
The avocado pesto keeps beautifully in the fridge for a day, making it perfect for meal prep lunches. The tomato sauce comes together so fast that I often double it and keep some in a jar for quick pasta nights, even when I am not feeling the zoodle life.
Getting The Best Texture
The biggest learning curve with zucchini noodles is knowing when to stop cooking. They go from perfect to watery in seconds, so stay close to the pan and trust your instincts.
- Pat those drained noodles really dry with paper towels before sautéing
- Use the biggest zucchini you can find for longer, more pasta like strands
- Never overcrowd the pan or the noodles will steam instead of sauté
Save These noodles taught me that sometimes the lightest version of a dish is the most satisfying. Now they are my go to when I want something that feels indulgent but leaves me feeling energized instead of weighed down.
Recipe Q&A
- → How do I prevent zucchini noodles from getting watery?
Sprinkle salt over spiralized zucchini and let it sit in a colander for 10 minutes. This draws out excess moisture. Pat dry thoroughly with paper towels before cooking to prevent sogginess.
- → 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 for the best texture. Sauces can be prepared ahead and refrigerated separately.
- → What other sauces work well with zucchini noodles?
Beyond tomato basil and avocado pesto, try classic marinara, garlic-lemon butter, peanut sauce, or a simple cream sauce. Almost any pasta sauce pairs well, just toss the cooked zoodles briefly to coat without further cooking.
- → How do I add more protein to this dish?
Top with grilled chicken strips, sautéed shrimp, or chickpeas for a protein boost. Crumbled tofu, hemp seeds, or nutritional yeast also work well, especially for vegan variations.
- → Can I make the pesto nut-free?
Yes, substitute pine nuts or walnuts with sunflower seeds, pumpkin seeds, or hemp seeds. The pesto will still be creamy and flavorful without the nuts, making it safe for those with nut allergies.
- → What tools do I need to make zucchini noodles?
A spiralizer is the most efficient tool, but a julienne peeler or even a regular vegetable peeler can work. The peeler creates wider, ribbon-style noodles rather than spaghetti-shaped ones, but they're just as delicious.