Zucchini Noodle Variations (Printable)

Spiralized zucchini noodles tossed with fresh sauces and toppings. Healthy, quick, and endlessly customizable in just 20 minutes.

# What You 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

16 - 1/4 cup grated Parmesan cheese (optional)
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 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 tablespoon 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 tablespoon 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.
06 - Top with your preferred toppings: Parmesan, pine nuts, sun-dried tomatoes, feta, or a sprinkle of red pepper flakes.
07 - Serve immediately for best texture and flavor.

# Expert Advice:

01 -
  • Ready in 20 minutes, which means weeknight dinners stop feeling like a chore and start feeling like a choice.
  • Two completely different sauces mean you'll never get bored serving this to yourself or anyone else.
  • It's genuinely healthier than pasta without tasting like you're sacrificing anything at all.
02 -
  • Overcooking zucchini noodles by even one minute turns them from delicately tender into a watery mess, so timing is everything and your instinct to undercook is probably right.
  • Salting and draining the zucchini noodles before cooking is the single most important step that separates a soggy disappointment from something actually worth eating.
  • The avocado pesto browns surprisingly fast once you blend it, so make it right before you plan to use it or squeeze extra lemon juice over it to slow down oxidation.
03 -
  • Buy a decent spiralizer if you're going to make this more than twice a month, because hand-spiralizing is slow and the uneven results frustrate you.
  • Raw zucchini noodles in a salad with lemon dressing are delicious if you're not in the mood to cook but want something fresh and satisfying.
  • Make your pesto and sauce separately so you can remix them throughout the week without everything tasting exactly the same.
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