Zucchini Noodle Variations (Printable Version)

Light zucchini noodles with vibrant sauces and customizable toppings for a quick, healthy main dish.

# What You’ll Need:

→ Zucchini Noodles

01 - 2 large zucchini, spiralized
02 - 1 tablespoon 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 tablespoon 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 tablespoons pine nuts or walnuts
12 - 1 clove garlic
13 - 2 tablespoons lemon juice
14 - 3 tablespoons olive oil
15 - Salt and pepper, to taste

→ Toppings (Optional)

16 - 1/4 cup grated Parmesan cheese
17 - 2 tablespoons toasted pine nuts
18 - 1/4 cup sun-dried tomatoes, chopped
19 - 1/4 cup crumbled feta cheese
20 - Red pepper flakes, to taste

# Step-by-Step Guide:

01 - Spiralize the zucchini into noodles, place them in a colander, sprinkle lightly with salt, and allow to sit for 10 minutes to release 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 not mushy. Season with salt and pepper, then remove from heat and set aside.
03 - In a skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add halved cherry tomatoes and cook until softened, about 3 minutes. Stir in chopped basil, seasoning with salt and pepper to taste.
04 - Combine avocado, basil leaves, pine nuts or walnuts, garlic, lemon juice, and olive oil in a food processor. Blend until smooth, then season with salt and pepper to taste.
05 - Toss the sautéed zucchini noodles with your choice of sauce—either Classic Tomato Basil or Creamy Avocado Pesto—and divide between serving plates.
06 - Top with desired toppings such as grated Parmesan, toasted pine nuts, sun-dried tomatoes, crumbled feta cheese, or red pepper flakes.
07 - Serve immediately to enjoy best texture and fresh flavors.

# Additional Tips::

01 -
  • Ready in 20 minutes from spiralizer to plate, perfect for when you want something nourishing without the fuss.
  • Two completely different sauce options mean you can switch moods without switching recipes.
  • Light enough for summer eating but substantial enough that you won't be hungry an hour later.
02 -
  • Over-cooking zucchini noodles is the most common mistake, and once they go mushy, there's no fixing it, so watch the clock and resist the urge to let them finish cooking in the residual heat.
  • The 10-minute salt rest isn't optional if you want texture, and that paper towel step matters just as much as the spiralizing itself.
03 -
  • Buy a spiralizer that feels solid in your hand, not some flimsy gadget, because you'll use it constantly once these become regular, and cheap ones jam or break.
  • If you're making the pesto, lightly toast the nuts first in a dry skillet and you'll taste a difference that costs you zero extra effort.
Go Back