Pin This The first time I made zoodles, I was skeptical. How could squash possibly replace pasta? But then I took that first bite, and the bright green sauce clung to each curly noodle, and I stopped comparing it to spaghetti entirely.
Last summer my sister came over for lunch, still wearing her running clothes from a morning jog. She wolfed down two bowls and asked for the recipe before shed even caught her breath, then went straight home and bought a spiralizer on her phone.
Ingredients
- 2 medium zucchini: Look for firm ones with smooth skin, and avoid the massive baseball bat sized ones which tend to be watery and spongy
- 1 ripe avocado: Give it a gentle squeeze, it should yield slightly but still feel firm, not mushy
- 1 cup fresh basil leaves: Pack them down into the measuring cup, and dont be afraid to use the stems, theyre full of flavor
- 2 tablespoons pine nuts: Toast them in a dry pan for 2 minutes first if you want that extra nutty depth, though walnuts work beautifully too
- 1 clove garlic: Fresh is best here, and you can adjust this up or down depending on your garlic tolerance
- 2 tablespoons lemon juice: Fresh squeezed makes a noticeable difference, and it keeps that avocado from turning brown
- 2 tablespoons grated Parmesan: The real stuff, not the shaker can kind, though nutritional yeast works perfectly for a dairy free version
- 2 tablespoons olive oil: This helps thin out the avocado and makes everything silky smooth
- 1/4 teaspoon salt and 1/8 teaspoon black pepper: Start here and adjust to your taste, the zoodles need more seasoning than you might think
- 1 cup cherry tomatoes: Their sweetness cuts through the rich pesto, and they add this perfect juicy pop in every bite
Instructions
- Spiralize your zucchini:
- Set up your spiralizer and push each zucchini through, creating those beautiful curly noodles that make this dish so fun to eat
- Lightly sauté the zoodles:
- Heat olive oil in a large skillet over medium heat, add the zoodles with a pinch of salt, and cook for just 2 to 3 minutes until theyre tender but still have some crunch
- Blend up the magic sauce:
- Toss everything for the pesto into your food processor and blend until it transforms into this gorgeous, vibrant green cream, scraping down the sides as needed
- Bring it all together:
- Transfer those warm zoodles to a large bowl and pour the avocado pesto over them, tossing gently until every single curl is coated
- Add the finishing touches:
- Scatter those halved cherry tomatoes on top, tuck in some fresh basil leaves, and finish with an extra grind of black pepper
Pin This This recipe became my go to for dinner parties after I served it to my friend who was convinced she hated zucchini noodles. She literally said, Wait, this is squash? three different times during the meal.
Making It Your Own
Sometimes I add a handful of baby spinach to the pesto for extra nutrients, and nobody can taste the difference. You can also throw in some sautéed shrimp or grilled chicken strips if you want to bulk it up into something more substantial.
The Spiralizer Situation
If you dont own a spiralizer yet, a handheld vegetable peeler can make wider ribbon style noodles that work just as well. Or honestly, most grocery stores sell pre spiralized zoodles in the produce section these days.
Meal Prep Magic
The pesto keeps beautifully for two days in the fridge, stored in an airtight container with plastic wrap pressed right against the surface to prevent browning. Just spiralize fresh zucchini when youre ready to eat.
- Double the pesto recipe and use the extra on sandwiches or as a dip for crudités
- If the sauce seems too thick, blend in a teaspoon of water or lemon juice to loosen it up
- Leftovers taste surprisingly good, though the zoodles will soften considerably
Pin This I love how this recipe turned me from a zoodle skeptic into someone who keeps spiralized squash in the fridge at all times. Sometimes the best discoveries happen when you least expect them.
Recipe Q&A
- → How do I prevent zoodles from becoming watery?
Sauté the zucchini noodles briefly for 2-3 minutes over medium heat until just tender but still crisp. Avoid overcooking, and pat them dry with paper towels if needed before tossing with the pesto.
- → Can I make the avocado pesto ahead of time?
Yes, you can prepare the pesto up to 24 hours in advance. Store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning. Add a bit of extra lemon juice to help preserve the green color.
- → What can I substitute for pine nuts?
Walnuts, cashews, or even sunflower seeds work well as substitutes. Each will give a slightly different flavor profile, but all blend smoothly into the pesto.
- → How can I make this dish vegan?
Simply replace the Parmesan cheese with nutritional yeast. Use the same amount (2 tablespoons) for a similar savory, cheesy flavor without any dairy.
- → Can I serve this cold?
Absolutely! These zoodles work wonderfully as a cold salad. Just skip the sautéing step and toss raw spiralized zucchini with the pesto, then refrigerate for 15-20 minutes before serving.
- → What protein pairs well with this dish?
Grilled chicken, sautéed shrimp, pan-seared salmon, or chickpeas all complement the avocado pesto beautifully. Add your protein of choice on top or mix it directly into the zoodles.