Zucchini noodles, often called “zoodles,” are a healthy and low-carb alternative to traditional pasta. Paired with a creamy avocado pesto sauce, this dish is light, refreshing, and packed with flavor. Perfect for a quick lunch or dinner, zucchini noodles with avocado pesto offer a delicious way to incorporate more vegetables into your diet while satisfying your pasta cravings.
1. Ingredients for Zucchini Noodles with Avocado Pesto
1.1 For the Zucchini Noodles
- 3 medium zucchinis
- 1 tablespoon olive oil
- Salt and pepper to taste
1.2 For the Avocado Pesto Sauce
- 1 ripe avocado, peeled and pitted
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts or walnuts
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup nutritional yeast (or Parmesan if not vegan)
- Salt and pepper to taste
- Water to adjust consistency
1.3 Optional Toppings
- Cherry tomatoes, halved
- Toasted pine nuts
- Red chili flakes
2. Preparing the Zucchini Noodles
2.1 Spiralizing the Zucchini
- Wash the zucchinis and trim off the ends.
- Use a spiralizer to create noodles. If you don’t have a spiralizer, use a julienne peeler or cut thin strips with a knife.
2.2 Cooking the Zoodles
- Heat olive oil in a large skillet over medium heat.
- Add the zucchini noodles and sauté for 2–3 minutes until slightly softened.
- Season with salt and pepper, then remove from heat.
2.3 Tips for Perfect Zoodles
- Avoid overcooking to prevent sogginess.
- Pat the zoodles dry with a paper towel before cooking to remove excess moisture.
3. Making the Avocado Pesto Sauce
3.1 Blending the Ingredients
- Combine avocado, basil, pine nuts, garlic, olive oil, lemon juice, and nutritional yeast in a food processor or blender.
- Blend until smooth, scraping down the sides as needed.
3.2 Adjusting the Consistency
- Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Taste and adjust with salt and pepper.
3.3 Variations
- Add spinach or kale to the pesto for extra greens.
- Swap pine nuts for sunflower seeds or almonds for a budget-friendly option.
4. Combining the Zoodles and Sauce
4.1 Tossing the Noodles
- Place the cooked zucchini noodles in a large bowl.
- Add the avocado pesto sauce and toss gently to coat evenly.
4.2 Serving Suggestions
- Garnish with halved cherry tomatoes, toasted pine nuts, or a sprinkle of red chili flakes for added flavor and texture.
- Serve immediately for the best taste and texture.
5. Nutritional Highlights of Zucchini Noodles with Avocado Pesto
5.1 Low-Carb and Gluten-Free
Zucchini noodles are a great alternative to pasta for those seeking a low-carb or gluten-free option.
5.2 Healthy Fats
The avocado and olive oil in the pesto provide heart-healthy monounsaturated fats.
5.3 Packed with Vitamins
Zucchini is rich in vitamins A and C, while basil provides antioxidants and anti-inflammatory benefits.
6. Customizing the Recipe
6.1 Adding Protein
- Include grilled tofu, tempeh, or chickpeas for a plant-based protein boost.
- If not vegan, top with grilled chicken, shrimp, or a soft-boiled egg.
6.2 Experimenting with Toppings
- Add roasted vegetables like bell peppers, mushrooms, or asparagus for more flavor and texture.
- Sprinkle hemp seeds or nutritional yeast for a nutty, cheesy flavor.
6.3 Try Different Noodles
- Replace zucchini noodles with spaghetti squash, carrot noodles, or cucumber ribbons for variety.
7. Storing and Reheating
7.1 Storing Zoodles
- Store leftover zucchini noodles and sauce separately in airtight containers in the refrigerator for up to 2 days.
7.2 Reheating Instructions
- Reheat the zoodles in a skillet over low heat for 1–2 minutes, then toss with the pesto sauce. Avoid microwaving as it can make the zoodles watery.
8. Benefits of This Dish
8.1 Quick and Easy
This recipe takes less than 30 minutes to prepare, making it perfect for busy weeknights.
8.2 Sustainable and Fresh
Using zucchini and basil supports seasonal eating and reduces reliance on processed ingredients.
8.3 Versatile and Satisfying
The creamy pesto sauce pairs beautifully with the light zucchini noodles, creating a dish that’s both indulgent and wholesome.
FAQs
1. What are zucchini noodles?
Zucchini noodles, or zoodles, are thin strips of zucchini that resemble spaghetti. They are a healthy, low-carb alternative to traditional pasta.
2. Can I make this dish raw?
Yes! Skip cooking the zucchini noodles and serve them raw with the pesto sauce for a refreshing, crunchy texture.
3. Can I freeze zucchini noodles?
It’s not recommended to freeze zoodles as they tend to become mushy when thawed. It’s best to make them fresh.
4. How do I prevent soggy zoodles?
Pat the zucchini noodles dry before cooking and avoid overcooking them. A quick sauté is sufficient.
5. What can I use instead of a spiralizer?
A julienne peeler, mandoline, or even a vegetable peeler can be used to create thin strips of zucchini.
6. Is avocado pesto vegan?
Yes, this avocado pesto is naturally vegan. However, if you’re not vegan, you can use Parmesan cheese instead of nutritional yeast.
7. What other vegetables can I use for noodles?
Carrots, sweet potatoes, cucumber, or butternut squash can all be spiralized into noodles for variety.
8. Can I use store-bought pesto instead?
Yes, store-bought pesto can be used for convenience, but homemade avocado pesto offers a fresher, creamier flavor.
9. How long does avocado pesto last?
Store avocado pesto in an airtight container in the fridge for up to 2 days. Adding a thin layer of olive oil on top can help prevent browning.
10. Can I add cheese to the dish?
If you’re not vegan, sprinkle grated Parmesan or crumbled feta over the dish for added richness.