Zoodles are gaining in popularity and I can see why. They are amazingly easy to make, full of healthy nutrients because they are made from veggies and so much prettier than a beige colored noodle. To make zoodles you can use zucchini, squash, sweet potato, cucumbers or practically any veggie you choose. Zucchini noodles are pretty standard for pasta dishes. There are different methods that you can use to create noodles. You can use a normal peeler to achieve a wider flat noodle kind of like linguini, a julienne slicer to create skinnier angle hair pasta or a spiralizer to create a thick more spaghetti like noodle. I have not jumped on the spiralizer band wagon just yet but it’s on my list of things to buy. It looks way more fun than a julienne slicer.
Whatever method you decide on to cut your zoodles the one thing I can guarantee is they will be super tasty! This zoodle dish has a simple sauce combining two of my favorite things. Avocado and basil! You seriously cannot go wrong! Enjoy!
- 3 medium zucchinis
- 1 ripe avocado
- 1-2 cloves of garlic depending on size
- ¼ cup basil
- ¼ tsp sea salt
- 1 Tbps lemon juice
- 1 tsp olive oil for sauteing zoodles
- 1 Tbsp olive oil for avocado pesto sauce
- Make zoodles per prefered method.
- Lay on paper towel and let sit for 10 min to allow water to be absorbed.
- Sautee in pan with 1 tsp olive oil for 5 min.
- Set aside.
- For sauce combine avocado, garlic, basil, sea salt, lemon and olive oil in a food processor or blender until smooth.
- Mix zoodles with sauce and garnish with basil leaves and red pepper flakes.