Zucchini Noodle Variations (Printable)

Fresh spiralized zucchini paired with tomato basil or creamy avocado pesto. Quick, nutritious, and endlessly customizable.

# What You 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 - 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 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 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

# How-To:

01 - Spiralize the zucchini into noodles. Place in a colander, sprinkle lightly with salt, and let sit for 10 minutes to release excess moisture. Pat dry with paper towels.
02 - In a large skillet, heat 1 tablespoon olive oil over medium heat. Add zucchini noodles and sauté for 2-3 minutes, just until slightly tender but not mushy. Season with salt and pepper. 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, cook until softened (about 3 minutes). Stir in chopped basil, salt, and pepper.
04 - In a food processor, combine avocado, basil, pine nuts or walnuts, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.
05 - Toss the sautéed zucchini noodles with your choice of sauce (Tomato Basil or Avocado Pesto). Divide between plates.
06 - Top with your preferred toppings: Parmesan, pine nuts, sun-dried tomatoes, feta, or a sprinkle of red pepper flakes.
07 - Serve immediately for best texture and flavor.

# Insider Tips:

01 -
  • You can have dinner on the table faster than it takes to boil water for regular pasta.
  • It's one of those rare dishes that feels indulgent but leaves you energized instead of weighed down.
  • Every sauce you try turns it into something completely new, so you never get bored.
  • The crunch of the zoodles when they're just right is incredibly satisfying.
02 -
  • Salting and draining the zucchini isn't optional, skip it and you'll end up with a watery puddle under your noodles.
  • The difference between perfectly cooked and overdone zoodles is about 60 seconds, so stay close to the stove.
  • If your avocado pesto looks too thick, thin it with a tablespoon of water or extra olive oil until it's pourable.
03 -
  • If you don't have a spiralizer, a julienne peeler works nearly as well and takes up way less drawer space.
  • For the creamiest avocado pesto, add a tablespoon of cold water while blending to lighten the texture and make it cling better to the noodles.
  • A handful of baby spinach blended into the pesto adds extra nutrients without changing the flavor.
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