Save Pin The first time I served zucchini noodles to my pasta-loving father, he took three bites before asking what kind of vegetable strands these were. That was the moment I stopped thinking of zoodles as a compromise and started seeing them as something wonderful in their own right. There is something genuinely satisfying about twirling fresh, crisp noodles around your fork without the heavy, sleepy feeling that follows a big bowl of pasta. These variations have become my go-to for weeknight dinners when I want something light but still crave that comforting bowl experience.
Last summer, my friend Sarah came over for dinner and watched me spiralize zucchini with genuine fascination. We ended up making both sauces and setting up a little toppings bar, eating on the back porch as the sun went down. She told me later that she made zoodles three times that week and her husband, who normally turns his nose up at anything labelled healthy, went back for seconds.
Ingredients
- 2 large zucchini, spiralized: Look for firm zucchini without soft spots, and spiralize them just before cooking to prevent them from becoming waterlogged
- 1 tbsp olive oil: A high quality extra virgin olive oil makes a noticeable difference in the final flavor of the noodles
- Salt and freshly ground black pepper: Zucchini needs more seasoning than you might expect to really shine
- 1 cup cherry tomatoes, halved: Cherry tomatoes are sweeter and more consistent than larger tomatoes, and they hold their shape beautifully when cooked briefly
- 2 cloves garlic, minced: Fresh garlic is non negotiable here, the jarred stuff has a harsh, metallic taste
- 1/4 cup fresh basil leaves, chopped: Tear the basil by hand instead of cutting it to avoid bruising the delicate leaves
- 1 ripe avocado: The avocado should yield slightly to gentle pressure but not feel mushy, and adding it to pesto creates an incredibly silky sauce without any dairy
- 1/2 cup fresh basil leaves: For the pesto, pack the basil leaves tightly when measuring to get the most vibrant green sauce
- 2 tbsp pine nuts or walnuts: Toast them in a dry skillet for 2-3 minutes before blending to bring out their natural oils and deepen the flavor
- 2 tbsp lemon juice: Fresh lemon juice brightens the avocado pesto and prevents it from oxidizing too quickly
- 3 tbsp olive oil: Add this gradually while blending to achieve the perfect emulsified consistency
Instructions
- Prep your zucchini noodles:
- Spiralize the zucchini into noodles and place them in a colander. Sprinkle lightly with salt and let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.
- Sauté the zoodles:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still holding their shape.
- Make the tomato basil sauce:
- Heat 1 tbsp olive oil in a skillet and sauté minced garlic for 30 seconds until fragrant. Add cherry tomatoes and cook until softened, about 3 minutes, then stir in chopped basil.
- Blend the avocado pesto:
- Combine avocado, basil, nuts, garlic, lemon juice and olive oil in a food processor. Blend until completely smooth and season generously with salt and pepper.
- Bring it all together:
- Toss the sautéed zoodles with your chosen sauce and divide between plates. Add your favorite toppings and serve immediately.
Save Pin 
Save Pin This recipe became a regular in my rotation during a month when I was trying to eat lighter but still wanted to feel excited about dinner. There is something joyful about a big bowl of noodles, even when they are vegetables in disguise, and I found myself looking forward to dinner again instead of seeing it as just another meal to get through.
Choosing Your Sauce
The tomato basil sauce brings bright, fresh flavors that remind me of summer, while the avocado pesto is rich and creamy in a way that feels indulgent despite being completely dairy-free. I usually decide based on what is in my fridge and how much time I have, since both sauces come together in minutes.
Getting the Right Texture
Perfectly cooked zoodles should still have some bite, like al dente pasta. I remove them from the heat while they still seem slightly undercooked because they continue to soften in the pan, and there is nothing sadder than a bowl of limp, watery zucchini noodles.
Building Your Perfect Bowl
The toppings are where you can really make this your own, and I have found that a combination of textures and flavors makes the most satisfying bowl. A little crunch from toasted nuts, some creaminess from cheese, and a sprinkle of something tangy transforms simple zoodles into something special.
- Keep toasted nuts in a jar in your pantry for an instant garnish that adds restaurant quality crunch
- Double the sauce recipes and store them in the fridge for even quicker meals throughout the week
- Experiment with different zucchini varieties, yellow squash adds beautiful color and works exactly the same way
Save Pin 
Save Pin I hope these zucchini noodles become a regular part of your dinner rotation, and that they help you see vegetable-based pasta as something to look forward to rather than settle for.
Recipe FAQs
- → How do I prevent zucchini noodles from becoming watery?
Sprinkle spiralized zucchini with salt and let it sit in a colander for 10 minutes. This draws out excess moisture. Pat dry thoroughly with paper towels before sautéing to avoid soggy noodles.
- → Can I eat zucchini noodles raw?
Yes, zucchini noodles can be enjoyed raw for a crisp texture. Simply toss them with sauce without cooking. This works particularly well with creamy sauces like the avocado pesto.
- → What other sauces work well with zucchini noodles?
Try classic marinara, garlic-lemon olive oil, creamy Alfredo, peanut sauce, or a simple brown butter and sage. The mild flavor of zoodles pairs beautifully with almost any pasta sauce.
- → How long do cooked zucchini noodles last?
Cooked zucchini noodles are best enjoyed immediately as they continue to release moisture and become soft when stored. However, you can spiralize and store raw zoodles in the refrigerator for 2-3 days.
- → Can I make this dish nut-free?
Absolutely. Replace pine nuts or walnuts in the pesto with sunflower seeds or omit them entirely. Skip nut-based toppings and opt for seeds, extra cheese, or fresh herbs instead.
- → What vegetables can I spiralize besides zucchini?
Try spiralizing yellow squash, carrots, beets, sweet potatoes, butternut squash, cucumber, or bell peppers. Each creates unique noodles with different textures and flavors.