Spiralized zucchini with tomato basil or avocado pesto. Quick, healthy, and customizable in just 20 minutes.
# What You'll Need:
→ Zucchini Noodles
01 - 2 large zucchini, spiralized
02 - 1 tbsp 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 tbsp 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 tbsp pine nuts or walnuts
12 - 1 clove garlic
13 - 2 tbsp lemon juice
14 - 3 tbsp olive oil
15 - Salt and pepper, to taste
→ Toppings
16 - 1/4 cup grated Parmesan cheese
17 - 2 tbsp toasted pine nuts
18 - 1/4 cup sun-dried tomatoes, chopped
19 - 1/4 cup crumbled feta cheese
20 - Red pepper flakes, to taste
# Directions:
01 - Spiralize zucchini into noodles. Place in colander, sprinkle lightly with salt, and let sit 10 minutes to release excess moisture. Pat dry with paper towels.
02 - Heat 1 tbsp olive oil in large skillet over medium heat. Add zucchini noodles and sauté 2–3 minutes until slightly tender but not mushy. Season with salt and pepper. Remove from heat.
03 - Heat 1 tbsp olive oil in skillet. Add minced garlic and sauté 30 seconds. Add cherry tomatoes, cook until softened (about 3 minutes). Stir in chopped basil, salt, and pepper.
04 - In 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 sautéed zucchini noodles with chosen sauce (Tomato Basil or Avocado Pesto). Divide between plates and top with preferred toppings: Parmesan, pine nuts, sun-dried tomatoes, feta, or red pepper flakes.
