Light Fresh Zucchini Noodles (Print)

Fresh zucchini noodles paired with vibrant sauces and customizable toppings for a light, gluten-free meal.

# Components:

→ 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 (optional)

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

# Method:

01 - Spiralize the zucchini into noodles. Place them in a colander, sprinkle lightly with salt, and allow to sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2 to 3 minutes until slightly tender but still firm. Season with salt and pepper, then remove from heat and set aside.
03 - In a separate skillet, warm 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add halved cherry tomatoes and cook until softened, about 3 minutes. Stir in chopped basil leaves, then season with salt and pepper.
04 - Combine avocado, fresh basil, pine nuts or walnuts, garlic, lemon juice, and olive oil in a food processor. Blend until smooth and creamy. Season with salt and pepper to taste.
05 - Toss the sautéed zucchini noodles with your preferred sauce—either the classic tomato basil or the creamy avocado pesto. Divide evenly onto serving plates.
06 - Garnish with optional toppings such as grated Parmesan, toasted pine nuts, sun-dried tomatoes, crumbled feta cheese, or a sprinkle of red pepper flakes. Serve immediately to preserve texture and flavor.

# Expert Advice:

01 -
  • Dinner is genuinely ready in 20 minutes, which means more time for everything else that matters.
  • You get to feel virtuous eating something fresh and light while still being deeply satisfying.
  • Once you nail the spiralizing technique, you'll find yourself making these constantly because they're that adaptable.
02 -
  • Overcooking zucchini noodles by even one minute transforms them from tender-crisp into a limp, watery mess that tastes like defeat.
  • Salting and draining your spiralized zucchini isn't optional laziness, it's the single most important step that separates good zoodles from disappointing ones.
  • Your sauce should be flavorful enough to stand alone because the zucchini itself is mild and depends entirely on what you pair it with.
03 -
  • Invest in a proper spiralizer rather than a julienne peeler because it makes the noodles more uniform and your cooking time much more predictable.
  • Prepare everything before you start cooking because zucchini noodles wait for no one and will turn mushy if you start making your sauce afterward.
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