Light, fresh zucchini noodles with customizable sauces and toppings. Gluten-free, low-carb, and ready in just 20 minutes.
# What You'll Need:
→ Zucchini Noodles
01 - 2 large zucchini, spiralized into noodles
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
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
# How to Make It:
01 - Spiralize zucchini into noodles using a spiralizer. Place in a colander, sprinkle lightly with salt, and let sit for 10 minutes to release excess moisture. Pat dry thoroughly with paper towels.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes until slightly tender but still firm. Season with salt and pepper. Remove from heat and set aside.
03 - Heat 1 tablespoon olive oil in a skillet. Add minced garlic and sauté for 30 seconds until fragrant. Add halved cherry tomatoes and cook for 3 minutes until softened. Stir in chopped basil, salt, and pepper.
04 - Combine avocado, basil, pine nuts or walnuts, garlic, lemon juice, and olive oil in a food processor. Blend until smooth and creamy. Season with salt and pepper to taste.
05 - Toss sautéed zucchini noodles with your choice of sauce. Divide between serving plates. Top with preferred toppings: grated Parmesan, toasted pine nuts, sun-dried tomatoes, crumbled feta, or red pepper flakes. Serve immediately.
