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Zucchini Noodles with Creamy Avocado Sauce

Zucchini Noodles with Creamy Avocado Sauce

Nothing is quite as comforting as a big bowl of pasta, but sometimes that can leave you feeling sluggish and overly full. Opt for zucchini-based noodles instead to get a fresh taste and easy to twirl texture that can hold up to your favorite sauces. For this recipe, store-bought pesto helps bring the dish together quickly while combining with ripe avocado for a decadently creamy (yet low calorie) meal.

Ingredients

  • 3 medium zucchinis, spiralized
  • 1 tablespoon extra virgin olive oil, divided
  • 2 tablespoons jarred pesto
  • 1/2 very ripe avocado
  • Optional toppings: Fresh basil, freshly grated Parmesan cheese

Nutritional Information

  • Calories 265
  • Fat 21g
  • Satfat 3.5g
  • Monofat 9.9g
  • Polyfat 1.9g
  • Protein 6.3g
  • Carbohydrate 15g
  • Fiber 6.5g
  • Cholesterol 5mg
  • Iron 2mg
  • Sodium 162mg
  • Calcium 90.6mg
  • Sugars 7.9g

How to Make It

Step 1

In a high-power blender, add 1 1/2 teaspoons olive oil, pesto, and avocado. Blend until creamy and well-combined.

Step 2

Heat remaining 1 1/2 teaspoons olive oil in a large non-stick skillet over medium heat. Add zucchini noodles and and cook for 2-3 minutes, until softened.

Step 3

Pour pesto sauce into pan and toss noodles to coat. Place in a bowl and add toppings of choice, if desired.


Zucchini Zoodles with Creamy Avocado Sauce

The ever-popular zucchini pasta, better known as zoodles, is lightly sautéed and coated in a creamy avocado herb sauce. Delicious zucchini zoodles!

This is literally the perfect fool-proof recipe that is very easy to make, and it's a tasty gluten-free low-carb alternative to regular pasta!

Moreover, it is extremely filling, and you get to eat an entire bowl of pasta without all of the calories!


How To Make Zucchini Noodles with Avocado Cream Sauce

Zucchini noodles are all the rage lately and they couldn&rsquot be an easier base for so many easy healthy recipes!

Julienne peeler

The cheaper (although a bit more tedious way) to make zucchini noodles is with a julienne peeler. I have had that one for years and its done me well. It gets the job done producing straight strands of zucchini noodles (or whatever other vegetable you use it on) but it has its limitations.

The julienne peeler really only works well on soft fleshed vegetables and it will take you some time as its a pretty manual process. Side note &ndash it&rsquos the best tool for making eggplant noodles.

It&rsquos a bit more expensive but a much more heavy duty gadget.

It gives you 4 different shapes of noodles (including the classic curly-q you see in this squash noodle recipe and works on almost any squash, vegetable and fruit you can imagine like in this winter root vegetable salad this yogurt tahini Mediterranean carrot salad or these garlickly butternut squash noodles.

The pictures in this post show the zucchini noodles made with the julienne peeler but the video shows them made with the spiralizer so you can get an idea of the difference.

Once you have your zucchini noodles made, whichever way you decide to do it, the avocado cream sauce comes together in just minutes!


Zoodles with Avocado and Mango Sauce

Kimberly Parsons, author of The Yoga Kitchen Plan, just gets us. Her recipe for zoodles with avocado and mango sauce serves two people, and, trust us, it&rsquos so tasty that you and your one-and-only might be tempted to have a Lady and the Tramp moment.

&ldquoThe sauce is creamy, light and slightly spicy for a milder sauce you can omit the dried chili,&rdquo Parsons explains in her cookbook. &ldquoI have been serving this recipe for the last three years and it&rsquos always such a crowd pleaser.&rdquo

Plus, it&rsquos pretty effortless. Simply blitz a creamy raw coconut milk sauce in your blender and drizzle it over zucchini noodles. In 15 minutes, you&rsquore done.

1 medium fresh mango, peeled and pitted

1 cup frozen mango pieces

1 avocado, peeled and pitted

Leaves from 5 mint sprigs

One 1-inch piece of ginger, peeled

6 tablespoons canned full-fat coconut milk

2 tablespoons tamari sauce

½ teaspoon crushed red-pepper flakes

Sea salt and cracked black pepper

Thinly sliced radishes, to serve

1. Add the fresh mango, frozen mango, avocado, mint leaves, ginger, coconut milk, tamari sauce and crushed red-pepper flakes to the bowl of a blender. Blend until smooth and creamy, then season to taste with salt and pepper.

2. Add the zucchini to a large mixing bowl, top with the sauce and toss with your hands to coat. Serve topped with the radishes.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.


Sauce for Zucchini Noodles

But of course, no good zucchini pasta is complete without a great sauce. I wanted something creamy without, well, the cream. And this perfect avocado pesto sauce is just that: part creamy, part tasty, mostly healthy. Throw avocado, garlic, basil, and lemon into the food processor and blend, then add a dash of extra virgin olive oil and finish with a dash of salt and pepper to taste.

Other sauces that are great on zucchini pasta: romesco, marinara, or traditional pesto!


Creamy avocado zucchini pasta with charred corn and spicy shrimp

Ingredients
1 Tbsp + 1 tsp olive oil
Kernels from 1 medium ear of corn
1/4 tsp paprika
Salt and pepper, to taste
2 medium zucchinis, Blade D, noodles trimmed
8 medium to large shrimp, deveined, shells removed
1 lime, juiced
1/2 tsp garlic powder
1/2 tsp chili powder

For the avocado dressing:
1 ripe avocado, peeled and pitted
1 lime, juiced
1 small garlic clove, minced
1/2 small jalapeno, seeded and chopped
2 Tbsp chopped cilantro
1/4 teaspoon salt
Pepper, to taste
Water, if needed to thin

1. Start by spiralizing, dicing, mincing, and prepping all ingredients.

2. Next, place all of the ingredients for the dressing into a food processor (or high speed blender) and pulse until creamy. Taste and adjust to your preferences, if needed.

3. Place the zucchini noodles into a large mixing bowl, add the dressing and toss thoroughly to combine.

4. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add in the corn kernels and season with paprika, salt and pepper. Cook, stirring until corn is bright yellow and fork tender. Remove and set aside.

5. While corn cooks, place the shrimp in a medium bowl and top with olive oil, lime juice, garlic powder, chili powder, salt, and pepper. Toss to combine.

6. Once the corn is done and set aside, add in the shrimp. Cook the shrimp for two minutes, flip, and cook another two minutes or until shrimp are opaque and c-shaped.

7. Once fully cooked, plate the zucchini noodles before placing the shrimp on top. Complete by adding in the cooked corn kernels right on top.


  • 5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed
  • ¾ teaspoon salt, divided
  • 1 ripe avocado
  • 1 cup packed fresh basil leaves
  • ¼ cup unsalted shelled pistachios
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil plus 2 tablespoons, divided
  • 3 cloves garlic, minced
  • 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
  • 1-2 teaspoons Old Bay seasoning

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.

Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.


Zucchini Noodles with Prawns & Creamy Avocado Basil Sauce

I have to admit, when I first saw the whole ‘zucchini pasta’ thing, I was skeptical… very skeptical. Could that really taste good?? As good as actual pasta tastes??

Well my friends, why yes, yes it does.

I was soooo super impressed with how amazingly delicious and surprisingly filling this dish ended up being! Not only that, but like seriously, look how pretty that dish is! Just a beaut!

The great thing about zucchini pasta, is it’s lower calorie and lower carb, yet still holds up like a good old pasta would! It’s great for those who need a gluten free pasta option, and for those watching their waistline! Not that real pasta is ‘bad’ for you (unless it’s white refined pasta, then yes it’s bad!!), but sometimes you just need something a little lower cal but still full of flavor!

The hubby and I took a trip to our local HomeSense store this past weekend and I picked up this handy dandy mandoline! It was only $25 and I swear it’s my new favorite kitchen tool! I used it to make sweet potato chips, beet chips, and of course, this zucchini ‘pasta’! … If you don’t have a mandoline at home, don’t stress, you can still make this dish, it will just require some careful knife skills, but it can be done!

The sauce came together in a jiffy! I had seen the idea of using avocado to make a ‘creamy’ like sauce on pinterest, and thought I would give it a whirl! I used basil, garlic, fresh lemon juice, and salt and pepper to make the avocado sauce and it turned out wonderfully! It was ‘creamy’ tasting yet still light and fresh from the lemon and basil! I didn’t add any oil because the avocado has enough healthy fats in it – but you could easily add oil to make the sauce a little smoother!

I decided to blanch the zucchini pasta to soften it, as I had originally seen zucchini pasta done as a raw dish, and I wasn’t into that idea. I tossed some cooked prawns with the lightly cooked zucchini pasta and avocado sauce, added in some fresh cherry tomatoes and served the dish warm.

The zucchini really seemed like real pasta, the way it twirled around the fork and soaked up all the sauce. It felt like such a rich, hearty dish, it was shocking to think I was pretty much eating just prawns, zucchini, and avocado!

Even the hubby fell in love! He decided to forgo the avocado sauce and went with a simple tomato basil marinara sauce!

This dish took me less than 20 minutes to make, start to finish. Exactly what I like in a meal quick, simple, healthy, and out-of-this-world tasty!

So, if you too, are a skeptic of the zucchini pasta idea, I hope I have convinced you to give it a try!


Zucchini Noodles with Creamy Avocado Sauce & Sun-dried Tomatoes

After receiving my Xclusive Meals Vegetable Spiralizer I was excited to try it out and decided that zucchini noodles – otherwise known as zoodles – were the perfect place to begin.

If you haven’t already seen my review on the spiralizer you can read about it in my previous post here. Today is also the last day of the giveaway to win a free spiralizer and if you haven’t done so yet you can enter on the same page:

This was my first time using the spiralizer to make a complete meal, rather than just experimenting with it. For the zucchini noodles, I found I preferred the second smallest setting, which created noodles in a similar shape as spaghetti. It works way better than anticipated and is very easy to use, although it does take just a little more elbow grease than counter-top spiralizers. Still, spiralizing four fairly large zucchinis was pretty easy and I was happy with the way the noodles turned out.

A lot of people like to spiralize the veggie noodles then simply throw a sauce on top. I prefer to prepare them a little more by tossing in a squeeze of lemon juice, a sprinkle of Himalayan salt, and a drizzle of extra-virgin olive oil. Then allow them to sit for about 30 minutes and drain off the excess fluid. This has the effect of softening the noodles so they have a texture and mouth-feel that is closer to regular pasta and not so crunchy.

Also normally when you add a sauce to unprepared zucchini noodles this draws the water out of the zucchini so that you end up with a small pool of liquid in the bottom of your bowl. Prepping the noodles in advance helps to minimize this effect.

This recipe is pretty fast and easy, especially once you have your zucchini noodles ready. You simply blend a few ingredients to create the creamy avocado sauce, pour it on top of the noodles, and add some sun-dried tomatoes.

I used organic sun-dried tomatoes without any oil or salt. These need to be soaked in advance to soften them and you can do this during the time it takes to prepare the zucchini noodles. Otherwise, if you prefer you can use your favorite kind of ready-to-eat sun-dried tomatoes or even fresh cherry tomatoes as a substitute.

Depending on your appetite and whether this is going to be the main dish this recipe will make two to four portions. If you want to prepare it in advance make sure to store all the components separately and add the sauce right before serving so as to avoid watery noodles. The avocado sauce should keep up to 24 hours in an airtight container in the fridge.


Zucchini Noodles with Creamy Avocado Sauce

Would you like a nutrient-dense, truly delicious meal that requires ZERO cooking? Ideal for summery nights when you want to keep your kitchen cool and your tummy happy. This dish substitutes noodles for zucchini using a snazzy spiralizer. Remove the gluten, say goodbye to the carbs (or save them for dessert) and provide your digestive system with plenty of fibre that is tasty enough to serve to guests!

Eating vegetables provides us with the fibre we need to help us feel fuller for longer, plus fibre can help improve cholesterol and blood sugar levels. One serve of this dish provides 7g of fibre which helps us along with our goals of the recommended daily amount – 25g for women and 30g for men.

This dish is high in Vitamin B12 – largely from the nutritional yeast. Vitamin B12 is an essential nutrient responsible for keeping your nerves healthy as well as maintaining normal brain function. Your body can’t make this vitamin on its own, so you need to get it from your diet or supplements. Vegetarians, pregnant or breastfeeding women, need to actively ensure they are getting enough in their diets.

Hot tips! If you are saving some for tomorrows lunch at work, make sure to refrigerate the sauce separately in an airtight container as the sauce turns brown over time. Add some protein of your choice such as fish, chicken or roasted chickpeas. If you love the flavour add garlic and chilli flakes to the sauce.

10 minutes
10 ingredients
4 servings

Ingredients:
1 cup Basil Leaves (plus additional for garnish)
1 Avocado
1/4 cup Extra Virgin Olive Oil
2 tbsp Lemon Juice
1/4 cup Pumpkin Seeds (plus additional for garnish)
1 tbsp Nutritional Yeast
1/4 tsp Sea Salt
3 tbsps Water
4 Zucchini (large)
1 cup Cherry Tomatoes (halved)

Method:
In a blender or food processor, add the basil, avocado, extra virgin olive oil, lemon juice, pumpkin seeds, nutritional yeast and sea salt. Blend while slowly adding the water to thin.

Spiralize the zucchinis and add to a bowl.

Toss with the avocado sauce and add the tomatoes, extra pumpkin seeds and basil.