Save The first time I served zoodles to my pasta-loving husband, he eyed the green spirals with deep suspicion. One forkful later, he was already asking when I could make them again. That accidental victory convinced me that vegetables could actually compete with comfort food favorites.
Last summer my neighbor brought over an overflow of garden zucchini, and I spent the whole weekend spiralizing my way through the bounty. We ate zoodles with everything, and nobody complained about the surplus vegetables for weeks afterward.
Ingredients
- 2 large zucchini, spiralized: Choose firm specimens without soft spots, as watery zucchini will turn your noodles into mush no matter how carefully you cook them
- 1 tbsp olive oil: This prevents the zoodles from sticking while giving them a subtle richness that bridges the gap between vegetable and pasta
- Salt and freshly ground black pepper: Season lightly at every stage rather than all at once, building layers of flavor that make vegetables taste intentional
- 1 cup cherry tomatoes, halved: These little tomatoes hold their shape better than large chopped ones, creating pockets of sweetness throughout the sauce
- 2 cloves garlic, minced: Fresh garlic makes all the difference here, and letting it sizzle for just thirty seconds in hot oil releases its aromatic oils without bitterness
- 1/4 cup fresh basil leaves, chopped: Tear or chop the basil right before adding it to preserve the essential oils that give it that unmistakable summer fragrance
- 1 ripe avocado: The creaminess of avocado creates a pesto texture that coats every strand without needing any dairy at all
- 1/2 cup fresh basil leaves: For the pesto, pack the leaves loosely when measuring to avoid overwhelming the other flavors with too much herbaceous intensity
- 2 tbsp pine nuts or walnuts: Toast these gently in a dry pan before blending to deepen their nutty flavor and add warmth to the cool avocado base
- 2 tbsp lemon juice: Fresh lemon brightens the rich avocado and cuts through the oils, preventing the pesto from tasting heavy
- 3 tbsp olive oil: This quantity creates the perfect silky consistency that clings to zoodles without drowning them in excess fat
- Grated Parmesan or crumbled feta: These salty cheeses add the umami punch that zucchini naturally lacks, making the dish feel complete and satisfying
Instructions
- Prepare the zoodles:
- Spiralize your zucchini into noodles, toss them with a light sprinkle of salt, and let them rest in a colander for ten minutes. Pat them thoroughly dry with paper towels, as this simple step prevents the dreaded watery bowl syndrome that ruins so many vegetable noodle dishes.
- Cook the zoodles:
- Heat olive oil in a large skillet over medium heat, add the dried zucchini noodles, and sauté for just two to three minutes. You want them tender but still with a slight crunch, retaining enough structure to twirl around a fork like real pasta.
- Make the tomato basil sauce:
- Sauté minced garlic in hot olive oil until fragrant, about thirty seconds, then add halved cherry tomatoes and cook until they soften and release their juices. Stir in chopped basil along with salt and pepper, letting the basil wilt just slightly into the warm tomatoes.
- Prepare the avocado pesto:
- Combine avocado, basil, toasted nuts, garlic, lemon juice, and olive oil in a food processor. Blend until completely smooth, scraping down the sides as needed, then season generously to taste.
- Bring it together:
- Toss the cooked zoodles immediately with your chosen sauce while everything is still warm, allowing the flavors to meld. Divide between plates and finish with your favorite toppings, serving right away while the texture is at its best.
Save My sister visited during a particularly hectic month and practically lived on these zoodles, declaring them the only thing she wanted to eat for every meal. Now she requests them every time she comes over, and I have to admit I never tire of watching someone convert so completely to the vegetable noodle cause.
Sauce Selection Strategy
The tomato basil sauce shines brightest when you are craving something light and fresh, letting the sweetness of cherry tomatoes take center stage. Save the avocado pesto for days when you want something more substantial, as its creamy texture makes the meal feel like a proper indulgence despite being entirely vegetable-based.
Protein Pairing Possibilities
Grilled shrimp works beautifully with the tomato version, adding just enough seafood sweetness to complement the bright basil notes. The avocado pesto, however, pairs best with chickpeas or white beans, whose mild creaminess reinforces the rich sauce without competing for attention.
Make Ahead Wisdom
You can spiralize and salt the zucchini up to a day in advance, storing them in the refrigerator until you are ready to cook. The tomato sauce also keeps beautifully for several days, developing deeper flavor as the ingredients meld together in the container.
- Make a double batch of avocado pesto and freeze portioned amounts in ice cube trays for future quick meals
- Keep pre-chopped toppings in separate containers so family members can customize their own bowls
- If the zoodles release more water after refrigerating, give them an extra squeeze before cooking
Save These zoodles started as a healthy alternative but became a genuine favorite that stands on its own merits. Sometimes the best discoveries happen when we are simply trying to use up an abundance of summer vegetables.
Recipe Questions & Answers
- → How do I prevent zucchini noodles from getting soggy?
Sprinkle spiralized zucchini with salt and let sit in a colander for 10 minutes to draw out excess moisture. Pat dry with paper towels before cooking. Sauté just 2–3 minutes until tender-crisp, avoiding overcooking which leads to sogginess.
- → Can I make zucchini noodles ahead of time?
Spiralize the zucchini up to 2 days in advance and store in an airtight container with paper towels to absorb moisture. Prepare sauces separately and toss everything together just before serving for the best texture.
- → What other sauces work well with zucchini noodles?
Beyond tomato basil and avocado pesto, try classic marinara, garlic-lemon drizzle, peanut sauce, or a simple olive oil with parmesan. The mild flavor of zoodles pairs well with almost any pasta sauce.
- → How can I add more protein to this dish?
Top with grilled chicken, sautéed shrimp, or chickpeas. You can also mix in ricotta cheese, add a poached egg, or serve alongside salmon. Pine nuts and walnuts in the pesto also contribute some protein.
- → What tools do I need to make zucchini noodles?
A spiralizer creates uniform noodles easily, but a julienne peeler works well too. You'll need a large skillet for sautéing, a colander for draining, and a food processor if making the avocado pesto.