Zoodles (Zucchini Noodles)



1 to 2 ripe avocados, peeled and pitted
2 ounces regular or herbed goat cheese
1 to 2 tablespoons pesto
4 to 5 teaspoons olive oil, divided
1 to 2 large zucchini
1 to 2 cloves garlic, minced
Parmesan cheese, to taste
Optional: Pepper


Combine avocado, goat cheese, pesto, and 1 to 2 teaspoons olive oil in a food processor. Mixture will be thick. Set aside.

Using a spiralizer or serrated peeler, twist or peel your zucchini into noodles, or zoodles. Process only the firm flesh, not the seeded portion. Set aside.

Heat 1 tablespoon olive oil in a skillet or pot. Add garlic and cook for 30 seconds. Add zucchini noodles and cook, turning frequently, for 8 to 10 minutes, or until soft and they have sweated several tablespoons of liquid.

Remove pan from heat. Drain liquid, saving 1 to 2 tablespoons.

Add avocado mixture and stir to coat zucchini noodles. Add zucchini liquid, ½ tablespoon at a time, if desired, to thin the avocado mixture. Add Parmesan cheese and stir to blend. Serve, with Parmesan cheese to pass around.

Makes about 4 servings.

Variations: Cook zoodles as directed, but skip the avocado mixture. Instead top with tomato sauce. Or, cook as directed, and add zest and juice of ½ lemon during the last minute of cooking. Remove zoodles from pan, reserving the liquid. Return the liquid to the pan and add ½ pound raw, peeled, and cleaned shrimp. Cook until shrimp are pink, adding ¼ cup white wine, if desired. Serve shrimp over zoodles, sprinkled with grated Parmesan.

Optional: Add pepper or other seasoning and herbs. Make it your own!

Reader Comments

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What a great way to make

What a great way to make noodles, pasta-free. Thanks for sharing! Now to find a serrated peeler.

does anyone know how to

does anyone know how to freeze zucchini to use as pasta during the winter months?


I wish to thank you for taking the time to put these recipes on. I am copying a few and look forward to making some in the near future. G. Smiddy