Zucchini Noodle Variations (Printable)

Fresh spiralized zucchini with two sauce variations: tomato basil and creamy avocado pesto. Quick, gluten-free, and low-carb.

# 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 (optional)
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

# 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 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.
03 - 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.
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.

# Expert Hints:

01 -
  • It comes together faster than waiting for pasta water to boil, and you can customize the sauce based on whatever's in your fridge.
  • The zucchini stays crisp and light, so you finish the meal feeling energized instead of heavy.
  • It's forgiving—if you overcook it slightly or undercook it, it still tastes fresh and bright.
02 -
  • Don't skip the salting step for the zucchini—I learned this the hard way when my first batch turned into a watery mess that diluted the sauce completely.
  • Sauté the noodles briefly and avoid covering the pan, since trapped steam will make them limp and mushy instead of tender with a little bite.
  • If using the avocado pesto, make it fresh and serve immediately because it can brown quickly even with lemon juice.
03 -
  • Use a julienne peeler if you don't have a spiralizer—it takes a bit longer, but the noodles turn out just as good.
  • Toast any nuts you're using as a topping in a dry skillet for a minute or two to deepen their flavor and add a little crunch.
  • For a dairy-free version, skip the cheese and add nutritional yeast to the pesto for a savory, umami boost.
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