Save Light, fresh zucchini noodles (zoodles) provide a healthy, gluten-free base for a variety of sauces and toppings. Perfect as a low-carb alternative to traditional pasta, these variations are quick, flavorful, and endlessly customizable.
Save Ingredients
Zucchini Noodles
- 2 large zucchini, spiralized
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Classic Tomato Basil Sauce
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
Creamy Avocado Pesto
- 1 ripe avocado
- 1/2 cup fresh basil leaves
- 2 tbsp pine nuts or walnuts
- 1 clove garlic
- 2 tbsp lemon juice
- 3 tbsp olive oil
- Salt and pepper, to taste
Toppings (Choose as desired)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp toasted pine nuts
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup crumbled feta cheese
- Red pepper flakes, to taste
Instructions
- Step 1
- 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.
- Step 2
- In a large skillet, heat 1 tbsp 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.
- Step 3
- For the Classic Tomato Basil Sauce: In a skillet, heat 1 tbsp 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.
- Step 4
- For the Creamy Avocado Pesto: 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.
- Step 5
- Toss the sautéed zucchini noodles with your choice of sauce (Tomato Basil or Avocado Pesto). Divide between plates.
- Step 6
- Top with your preferred toppings: Parmesan, pine nuts, sun-dried tomatoes, feta, or a sprinkle of red pepper flakes.
- Step 7
- Serve immediately for best texture and flavor.
Zusatztipps für die Zubereitung
Avoid overcooking zoodles to prevent sogginess. The key is a quick sauté just until slightly tender but still retaining a nice crunch. Letting the spiralized zucchini sit with salt before cooking helps remove excess moisture, ensuring a better pasta-like texture.
Varianten und Anpassungen
Swap pine nuts for sunflower seeds in the pesto for a nut-free option. Try other sauces like classic marinara, peanut sauce, or a simple garlic-lemon drizzle to keep things interesting. For added protein, top with grilled chicken, shrimp, or chickpeas.
Serviervorschläge
These zucchini noodle variations work beautifully as a light main dish or as a sophisticated side. The tomato basil version offers classic Mediterranean flavors, while the creamy avocado pesto provides a rich, indulgent twist. Serve immediately while the noodles retain their perfect texture.
Save With endless possibilities for customization, these zucchini noodles are a fantastic canvas for culinary creativity. Whether you choose the vibrant tomato basil or the luscious avocado pesto, you'll enjoy a nutritious meal that proves healthy eating can be absolutely delicious.
Recipe FAQs
- → How do I prevent zucchini noodles from becoming watery?
After spiralizing, sprinkle the zucchini noodles lightly with salt and let them sit in a colander for 10 minutes. This draws out excess moisture. Pat them thoroughly dry with paper towels before cooking, and avoid overcooking to maintain their texture.
- → Can I make zucchini noodles without a spiralizer?
Yes, you can use a julienne peeler, mandoline slicer, or even a regular vegetable peeler to create thin ribbons. While they won't have the exact spiral shape, they work perfectly as a pasta alternative.
- → How long can I store prepared zucchini noodles?
Raw spiralized zucchini noodles can be stored in an airtight container in the refrigerator for up to 2 days. Store them with a paper towel to absorb moisture. Cooked zucchini noodles are best enjoyed immediately as they can become soggy when stored.
- → What proteins pair well with zucchini noodles?
Grilled chicken, sautéed shrimp, pan-seared salmon, chickpeas, white beans, and tofu all complement zucchini noodles beautifully. Add your protein on top or toss it with the noodles and sauce for a complete meal.
- → Can I make the avocado pesto ahead of time?
Avocado pesto is best made fresh to prevent browning. If you need to prepare it ahead, add extra lemon juice, press plastic wrap directly onto the surface, and refrigerate for up to 24 hours. The lemon juice helps slow oxidation.
- → Are zucchini noodles suitable for meal prep?
Spiralize the zucchini and store raw noodles separately from sauces and toppings. When ready to eat, quickly sauté the noodles and add your prepared sauce. This prevents sogginess and maintains the best texture.