Light, fresh zucchini noodles with customizable sauces for a healthy, gluten-free pasta alternative.
# What You'll 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 - 240 ml cherry tomatoes, halved
05 - 2 cloves garlic, minced
06 - 1 tablespoon olive oil
07 - 15 ml fresh basil leaves, chopped
08 - Salt and pepper, to taste
→ Creamy Avocado Pesto
09 - 1 ripe avocado
10 - 120 ml fresh basil leaves
11 - 2 tablespoons pine nuts or walnuts
12 - 1 clove garlic
13 - 30 ml lemon juice
14 - 45 ml olive oil
15 - Salt and pepper, to taste
→ Toppings (optional)
16 - 15 g grated Parmesan cheese
17 - 2 tablespoons toasted pine nuts
18 - 30 ml sun-dried tomatoes, chopped
19 - 15 g crumbled feta cheese
20 - Red pepper flakes, to taste
# How-To:
01 - Spiralize zucchini into noodles. Place in colander, sprinkle lightly with salt, and let rest for 10 minutes to drain excess water. Pat dry thoroughly with paper towels.
02 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add zucchini noodles and cook 2 to 3 minutes until slightly tender but firm. Season with salt and pepper. Remove from heat and set aside.
03 - Heat 1 tablespoon olive oil in skillet. Add minced garlic and sauté for 30 seconds. Add halved cherry tomatoes and cook about 3 minutes until softened. Stir in chopped basil, salt, and pepper.
04 - Combine avocado, basil leaves, pine nuts or walnuts, garlic, lemon juice, and olive oil in food processor. Blend until smooth. Season with salt and pepper to taste.
05 - Toss sautéed zucchini noodles with desired sauce: Tomato Basil or Avocado Pesto. Divide onto plates.
06 - Garnish with chosen toppings such as Parmesan, pine nuts, sun-dried tomatoes, feta cheese, or red pepper flakes.
07 - Serve at once to maintain optimal texture and flavor.
