Pin it My spiralizer sat unused in a cabinet for months until a neighbor handed me a bag of overgrown zucchini from her garden. I had no idea what to do with them until I remembered that gadget collecting dust. Within twenty minutes, I had a plateful of bright green noodles tossed with whatever I had on hand—tomatoes, garlic, basil—and I was genuinely surprised at how satisfying it felt. It wasn't trying to be pasta, it was just itself, and that made all the difference.
I made this for a friend who was skeptical about anything called a noodle that wasn't wheat. She kept eyeing her plate suspiciously until she took the first bite, then went quiet and just ate. Halfway through, she looked up and said, "Okay, I get it now." That's when I knew this recipe had real staying power, no convincing required.
Ingredients
- Zucchini: Choose firm, medium-sized ones if you can—the giant ones tend to be watery and full of seeds, which makes the noodles soggy.
- Olive oil: A good quality oil makes a noticeable difference here since it coats every strand and carries the flavor of garlic or herbs.
- Cherry tomatoes: They burst into a quick, sweet sauce when heated, and their size makes them perfect for a fast sauté.
- Garlic: Fresh cloves are essential—the quick cook time means garlic powder just won't deliver the same punch.
- Basil: Torn or roughly chopped basil at the end keeps it fragrant and vibrant, wilting it too early turns it dark and dull.
- Avocado: Use a ripe one for the pesto, it should yield slightly to pressure but not be mushy or brown inside.
- Pine nuts or walnuts: Toasting them first in a dry pan for a minute or two brings out a deeper, nutty richness.
- Lemon juice: Freshly squeezed is best, it brightens the avocado and keeps the pesto from tasting flat.
- Parmesan or feta: A little goes a long way for salty, creamy contrast against the mild zucchini.
Instructions
- Prep the Zucchini:
- Run the zucchini through a spiralizer to create long, curly noodles, then sprinkle them lightly with salt and let them rest in a colander for about ten minutes. This draws out extra moisture so they don't turn your dish into a puddle.
- Sauté the Noodles:
- Heat olive oil in a large skillet over medium heat, add the patted-dry zoodles, and toss them gently for just two to three minutes until they soften slightly but still have a bite. Season with salt and pepper, then set them aside.
- Make the Tomato Basil Sauce:
- In the same skillet, warm another tablespoon of olive oil, toss in minced garlic, and let it sizzle for thirty seconds until fragrant. Add halved cherry tomatoes and cook until they start to break down and release their juices, about three minutes, then stir in fresh basil and season to taste.
- Blend the Avocado Pesto:
- In a food processor, combine avocado, basil leaves, nuts, garlic, lemon juice, and olive oil, then blend until smooth and creamy. Taste and adjust with salt, pepper, or extra lemon if needed.
- Toss and Serve:
- Add the zucchini noodles back to the skillet with your chosen sauce and toss gently to coat every strand. Divide between plates and finish with your favorite toppings like Parmesan, toasted pine nuts, sun-dried tomatoes, feta, or a pinch of red pepper flakes.
Pin it One evening, I served this to my kids without announcing it was zucchini, just called it green noodles. They devoured it, asked for seconds, and only later did my youngest notice the spiralizer on the counter and piece it together. Instead of protest, she just shrugged and said, "Can we have it again?" That quiet acceptance felt like a small victory in the kitchen.
Choosing Your Sauce
The tomato basil version is bright and summery, perfect when you want something quick and familiar that tastes like a garden in a bowl. The avocado pesto is richer and more indulgent, with a creamy texture that clings to every noodle and feels more filling. I tend to reach for tomato basil on busy weeknights and save the pesto for when I have a few extra minutes and want something that feels a little special.
Adding Protein
Grilled chicken, sautéed shrimp, or even crispy chickpeas turn this into a more substantial meal without weighing it down. I often cook chicken thighs with lemon and garlic, slice them thin, and lay them over the top. The zucchini stays light, and the protein makes it feel complete, especially if you're feeding someone who's skeptical about vegetables as a main dish.
Storing and Reheating
Zucchini noodles are best eaten fresh, but if you have leftovers, store the noodles and sauce separately in airtight containers in the fridge for up to two days. When reheating, do it gently in a skillet over low heat rather than the microwave, which tends to make them soggy. If the noodles release more water after sitting, just drain them quickly before tossing with the sauce again.
- Pat the noodles dry again with paper towels after they've been refrigerated to remove any extra moisture.
- Reheat only what you plan to eat, since zoodles don't hold up well to multiple reheating cycles.
- Consider keeping raw spiralized zucchini in the fridge and cooking it fresh each time for the best texture.
Pin it This dish has become my go-to when I want something that feels nourishing but doesn't require much thought or time. It's flexible, forgiving, and always leaves me feeling good after I eat it.
Recipe FAQ
- → How do I prevent my zucchini noodles from becoming soggy?
Salt your spiralized zucchini and let it sit in a colander for 10 minutes to release excess moisture, then pat dry with paper towels. Keep cooking time brief (2-3 minutes) and avoid overcooking. Serve immediately after tossing with sauce.
- → Can I make the avocado pesto ahead of time?
Avocado pesto is best prepared fresh to prevent browning. However, you can prepare it up to 2 hours in advance by covering the surface directly with plastic wrap and refrigerating. Toss zucchini noodles just before serving.
- → What are good protein additions to this dish?
Grilled chicken, shrimp, or chickpeas pair excellently. For vegetarian options, add crispy tofu or white beans. Scatter toppings over the finished noodles or toss them together for even distribution.
- → How do I make this nut-free?
Replace pine nuts in the pesto with sunflower seeds or tahini for creaminess. Check all toppings for hidden nuts and use dairy-free Parmesan if needed. Verify ingredient labels, especially for pre-made items.
- → Can I use other sauce options besides the two provided?
Absolutely. Marinara, peanut sauce, garlic-lemon drizzle, or Thai-inspired coconut curry work wonderfully. Keep sauces light to prevent the delicate noodles from becoming mushy. Adjust seasonings to your preference.
- → What's the best spiralizer tool for zucchini?
Handheld spiralizers and countertop models both work well. A julienne peeler offers a convenient alternative. Choose based on frequency of use and kitchen space. All produce similar noodle thickness for consistent cooking.