Light Fresh Zucchini Noodles (Print View)

Fresh zucchini noodles paired with vibrant sauces and toppings for a quick, healthy meal option.

# Components:

→ 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 freshly ground black 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 freshly ground black pepper, to taste

→ Toppings (optional)

16 - 1/4 cup grated Parmesan cheese
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

# Method:

01 - Spiralize the zucchini into noodles. Place them in a colander, sprinkle lightly with salt, and let sit for 10 minutes to release excess moisture. Pat dry with paper towels.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2 to 3 minutes until slightly tender but not mushy. Season with salt and pepper, then 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 and cook until softened, about 3 minutes. Stir in chopped basil, season with salt and pepper.
04 - Combine avocado, basil, pine nuts or walnuts, garlic, lemon juice, and olive oil in a food processor. Blend until smooth. Season with salt and pepper to taste.
05 - Toss the sautéed zucchini noodles with the chosen sauce, either Classic Tomato Basil or Creamy Avocado Pesto. Divide evenly between plates.
06 - Garnish with preferred toppings such as Parmesan cheese, toasted pine nuts, sun-dried tomatoes, crumbled feta, or a sprinkle of red pepper flakes.
07 - Serve immediately to maintain optimal texture and flavor.

# Expert Advice:

01 -
  • They're ready faster than boiling water for pasta, which means dinner happens when you need it to.
  • You can dress them up or down depending on what's in your fridge and what kind of mood you're in.
  • That fresh, slightly nutty taste of zucchini pairs with almost anything, so you're never stuck in a flavor rut.
02 -
  • Over-cooking zucchini noodles is the fastest way to turn them into a watery disappointment, so watch them closely and trust that two to three minutes is actually enough.
  • Salt the zoodles in advance and let them sit in the colander, otherwise they release their water while cooking and you'll end up with a soggy pile no matter how careful you are.
03 -
  • A spiralizer makes perfectly consistent noodles, but a julienne peeler works fine if that's what you have, and the texture is actually slightly different in a nice way.
  • If you want to add protein, grilled chicken or shrimp cooked in garlic and lemon takes this from side dish to complete meal without weighing it down.
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