Save to Pinterest The summer my sister got a spiralizer for her birthday, our entire family became obsessed with zucchini noodles. She'd host these impromptu dinner parties where everyone gathered around the kitchen island, taking turns cranking the handle and watching curly green ribbons pile up in bowls. We laughed so hard the first time we accidentally made a three-foot continuous noodle that draped across the entire counter. Those nights taught me that vegetables don't have to be boring, and sometimes the most memorable meals happen when you're just playing with your food.
Last Tuesday evening, I came home exhausted and wanting something comforting but not heavy. I spiralized three zucchini while listening to a podcast, made the avocado pesto in my mini food processor, and sat on my back porch watching the sunset. The creamy sauce clung perfectly to each noodle, and I finished the entire bowl feeling satisfied but light. Sometimes the simplest meals, enjoyed in quiet moments, are the ones that stick with you longest.
Ingredients
- 2 large zucchini: Pick firm ones without soft spots, and the wider they are, the more substantial your noodles will feel
- 1 tbsp olive oil: This prevents sticking and adds a subtle richness that balances the fresh vegetable flavor
- Salt and freshly ground black pepper: Zucchini needs more seasoning than you'd expect, so don't be shy with the pepper
- 1 cup cherry tomatoes: When halved and quickly cooked, they burst into tiny juicy pockets of sweetness
- 2 cloves garlic: Mince it finely so it infuses the oil without leaving harsh raw bits
- 1/4 cup fresh basil leaves: Tear them by hand instead of chopping for a more rustic texture and better aroma release
- 1 ripe avocado: It should yield slightly to gentle pressure but still feel firm, not mushy
- 1/2 cup fresh basil leaves: For the pesto, pack the measuring cup loosely to avoid overwhelming the other flavors
- 2 tbsp pine nuts or walnuts: Toast them in a dry pan for 2 minutes first to unlock their nutty depth
- 2 tbsp lemon juice: Fresh squeezed makes a noticeable difference in brightening the creamy avocado
- Optional toppings: Parmesan, toasted pine nuts, sun-dried tomatoes, feta, or red pepper flakes add the finishing personality
Instructions
- Prep your zucchini noodles:
- Spiralize the zucchini, toss with a light sprinkle of salt in a colander, and let them sit for 10 minutes to release excess water, then pat thoroughly dry with paper towels
- Sauté the noodles:
- Heat olive oil in a large skillet over medium heat, add the noodles and cook for 2-3 minutes until just tender, seasoning with salt and pepper before removing from heat
- Make the tomato basil sauce:
- Heat olive oil in a skillet, sauté garlic for 30 seconds until fragrant, add halved cherry tomatoes and cook until softened about 3 minutes, then stir in chopped basil with salt and pepper
- Prepare the avocado pesto:
- Combine avocado, basil, toasted nuts, garlic, lemon juice, and olive oil in a food processor, blending until completely smooth and creamy, then season to taste
- Bring it together:
- Toss the sautéed zoodles immediately with your chosen sauce while everything is still warm, divide between plates, and finish with your favorite toppings
Save to Pinterest My friend Sarah stayed over during a particularly stressful week, and I made her a bowl with tomato basil sauce and feta. We ate at the kitchen counter in our pajamas, and she took one bite and said this was exactly what she needed. Food has this way of showing up for us when words feel insufficient.
Sauce Selection Strategy
Choose the tomato basil sauce when you want something bright and reminiscent of classic pasta dishes, especially on warm evenings. The avocado pesto shines when you're craving something creamy and indulgent, particularly in cooler weather or after a long day. Both sauces work beautifully cold, making this recipe perfect for meal prep lunches that don't need reheating.
Protein Pairings
Grilled chicken strips cut on the diagonal make these noodles feel substantial enough for dinner. Shrimp cooks in just 2-3 minutes and can go directly into the pan with the zoodles for a one-skillet meal. For plant-based protein, roasted chickpeas add a satisfying crunch that contrasts perfectly with the soft noodles.
Make-Ahead Magic
Spiralize your zucchini up to two days in advance and store it in a sealed container with paper towels to absorb moisture. Both sauces can be prepared the day before, though the avocado pesto needs a press of plastic wrap directly on its surface to prevent browning. When you're ready to eat, the whole dish comes together in under five minutes.
- Store leftover zoodles undressed and sauté fresh portions rather than reheating
- The tomato sauce actually develops more flavor after sitting overnight in the refrigerator
- If meal prepping, keep all toppings separate until serving to maintain their texture
Save to Pinterest These noodles started as a curious experiment and became one of those recipes I return to again and again. They're proof that eating well doesn't have to mean heavy or complicated.
Recipe FAQs
- → How do I prevent zucchini noodles from getting soggy?
After spiralizing, salt the zoodles and let them drain in a colander for 10 minutes. Pat dry thoroughly before sautéing. Cook just 2-3 minutes until slightly tender but still firm.
- → Can I make zucchini noodles ahead of time?
Spiralize up to 2 days in advance and store in an airtight container with paper towels to absorb moisture. Prepare sauces fresh and combine just before serving.
- → What other sauces work well with zoodles?
Classic marinara, garlic-lemon butter, creamy Alfredo, peanut sauce, or a simple olive oil and herb drizzle all complement the mild flavor of zucchini noodles beautifully.
- → Do I need a spiralizer to make zucchini noodles?
A spiralizer works best, but you can also use a julienne peeler, mandoline, or even cut zucchini into thin strips with a sharp knife for wider noodle shapes.
- → Are zucchini noodles fully raw or cooked?
They're lightly sautéed for 2-3 minutes, which softens them slightly while maintaining texture. This quick cooking preserves nutrients and prevents them from becoming watery.
- → How can I add protein to this dish?
Top with grilled chicken, sautéed shrimp, chickpeas, or even a fried egg. Hemp seeds or nutritional yeast blended into the pesto also boost protein content.