Save My kitchen counter was buried under a mountain of zucchini one August, courtesy of a neighbor's overzealous garden. I'd already made bread, fritters, and enough grilled rounds to last a lifetime. That's when I pulled out the spiralizer I'd bought on impulse six months earlier and never touched. Within minutes, I had pale green ribbons piling up like silk, and suddenly those zucchini didn't feel like a burden anymore. They felt like possibility.
I made this for my sister the night she announced she was going gluten-free, and I was terrified she'd miss real pasta too much. She twirled the zoodles onto her fork, took a bite of the avocado pesto version, and went completely quiet. For a second I thought I'd messed up. Then she looked up and said it tasted like summer in a bowl. That was all I needed to hear.
Ingredients
- Zucchini: Look for firm, medium-sized ones because the massive ones tend to be watery and seedy inside, which makes for soggy noodles.
- Olive oil: A good fruity olive oil makes a noticeable difference here since the flavor comes through clean and bright.
- Cherry tomatoes: They burst into sweet little pockets of juice when you cook them down, creating their own sauce almost effortlessly.
- Fresh basil: Don't even think about using dried here, the fresh leaves bring a peppery sweetness that's irreplaceable.
- Avocado: Choose one that yields slightly to pressure but isn't mushy, it should be creamy enough to blend smooth without being brown.
- Pine nuts or walnuts: Toast them lightly first if you have an extra minute, it deepens their flavor and adds a hint of smokiness.
- Garlic: Fresh cloves only, the jarred minced stuff turns bitter when you sauté it.
- Lemon juice: This brightens everything and keeps the avocado pesto from turning gray too quickly.
- Parmesan cheese: Use the real stuff you grate yourself, the pre-shredded kind has anti-caking agents that make it grainy.
- Sun-dried tomatoes: The oil-packed ones are softer and more flavorful than the dry ones you have to rehydrate.
Instructions
- Prep the Zoodles:
- Twist the zucchini through your spiralizer and watch those noodles curl out in long, delicate strands. Sprinkle them with a little salt and let them drain in a colander for 10 minutes, then press them gently with paper towels to soak up the moisture they release.
- Sauté Quickly:
- Heat olive oil in a large skillet over medium heat and toss in the zucchini noodles, stirring gently for 2 to 3 minutes until they're just tender but still have a little snap. Season with salt and pepper, then take them off the heat immediately so they don't turn to mush.
- Make the Tomato Basil Sauce:
- In the same skillet, warm another tablespoon of olive oil and add the minced garlic, letting it sizzle for about 30 seconds until fragrant. Toss in the halved cherry tomatoes and cook until they start to collapse and release their juices, about 3 minutes, then stir in the fresh basil and season to taste.
- Blend the Avocado Pesto:
- Drop the avocado, basil, nuts, garlic, lemon juice, and olive oil into a food processor and blitz until it's silky and bright green. Taste it and adjust with more salt, pepper, or lemon juice until it sings.
- Toss and Top:
- Pour your chosen sauce over the zucchini noodles and toss everything together gently so every strand gets coated. Divide between two plates and scatter your favorite toppings over the top, whether that's Parmesan, pine nuts, sun-dried tomatoes, feta, or a pinch of red pepper flakes.
- Serve Right Away:
- Get these to the table while they're still warm and the texture is perfect. Zoodles wait for no one.
Save One evening I served this to friends who swore they hated healthy food, and I didn't tell them it was zucchini until after they'd scraped their bowls clean. The look on their faces when I revealed it was priceless. It stopped being just a dinner and became proof that vegetables don't have to taste like punishment. We laughed about it for weeks.
Choosing Your Sauce
The tomato basil version is what I reach for when I want something light and summery, with that classic Italian comfort. The avocado pesto, on the other hand, feels richer and more indulgent without being heavy, and it clings to the noodles in this luxurious way. I've also tossed zoodles with plain garlic and olive oil when I'm too tired to think, and even that tastes like a small victory.
Adding Protein
These noodles are wonderful on their own, but sometimes I'll top them with grilled chicken or shrimp if I need something more substantial. I've also stirred in roasted chickpeas for a vegetarian protein boost that adds a nice bit of texture. The key is to keep the protein simple so it doesn't compete with the fresh, clean flavors of the zoodles and sauce.
Storage and Texture Tips
Zoodles really don't love the fridge, they get limp and sad if you try to save them for later. If you must prep ahead, spiralize them and store them raw in a sealed container lined with paper towels, then cook them right before serving. The sauces, though, keep beautifully for a couple of days and actually taste even better once the flavors have mingled.
- Always pat the zoodles completely dry after salting or they'll steam instead of sauté.
- Use a wide skillet so the noodles cook evenly and don't pile up on each other.
- Taste your sauce before tossing and adjust the seasoning, it should be slightly overseasoned because the zucchini will mellow it out.
Save This dish has become my answer to those nights when I want to feel like I'm taking care of myself without spending an hour in the kitchen. It's quick, it's bright, and it reminds me that eating well doesn't have to be complicated.
Recipe FAQs
- → How do I prevent zucchini noodles from becoming soggy?
Salt the spiralized zucchini and let it sit in a colander for 10 minutes to release excess moisture, then pat dry with paper towels. During cooking, sauté for only 2–3 minutes over medium heat until just tender. Avoid boiling or steaming, which adds unwanted moisture. Serve immediately after tossing with sauce.
- → Can I make the avocado pesto ahead of time?
Avocado pesto is best prepared fresh to prevent browning and maintain vibrant color and flavor. If preparing slightly ahead, store in an airtight container with plastic wrap pressed directly onto the surface to minimize air exposure. Use within 1–2 hours for optimal taste and texture.
- → What are good protein additions to this dish?
Grilled chicken breast, shrimp, and chickpeas all pair wonderfully with both sauce variations. For plant-based options, consider grilled tofu or white beans. These additions complement the light, fresh flavors while making the meal more satisfying and complete.
- → Are there nut-free alternatives for the pesto?
Absolutely. Replace pine nuts with sunflower seeds, pumpkin seeds, or toasted breadcrumbs in the avocado pesto. All three options provide similar texture and richness while keeping the dish allergen-friendly. Adjust quantities slightly based on your preference for density and flavor.
- → Can I use other sauces with these noodles?
Yes, zucchini noodles work with virtually any pasta sauce. Try marinara, peanut sauce, garlic-lemon drizzle, or creamy mushroom sauce. Keep sauces lighter rather than heavy to highlight the delicate flavor of the zucchini and prevent the noodles from becoming waterlogged.
- → How do I spiralize zucchini if I don't have a spiralizer?
A julienne peeler, mandoline slicer, or even a standard vegetable peeler can create noodle-like strips. For longer, more pasta-like strands, use a spiralizer tool, which provides the best texture and appearance, though the alternatives work perfectly well in a pinch.