Light zucchini noodles with customizable sauces and toppings. Gluten-free, low-carb, and ready in 20 minutes.
# What You'll Need:
→ 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
16 - 1/4 cup grated Parmesan cheese (optional)
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
# Directions:
01 - Spiralize the zucchini into noodles. Place in a colander, sprinkle lightly with salt, and let sit for 10 minutes to release excess moisture. Pat dry with paper towels.
02 - In a large skillet, heat 1 tbsp olive oil over medium heat. Add zucchini noodles and sauté for 2–3 minutes, just until slightly tender but not mushy. Season with salt and pepper. Remove from heat and set aside.
03 - In a skillet, heat 1 tbsp olive oil. Add minced garlic and sauté for 30 seconds. Add cherry tomatoes, cook until softened (about 3 minutes). Stir in chopped basil, salt, and pepper.
04 - In a food processor, combine avocado, basil, pine nuts or walnuts, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.
05 - Toss the sautéed zucchini noodles with your choice of sauce (Tomato Basil or Avocado Pesto). Divide between plates. Top with your preferred toppings: Parmesan, pine nuts, sun-dried tomatoes, feta, or a sprinkle of red pepper flakes. Serve immediately for best texture and flavor.
