Zoodles (Zucchini Noodles)

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Ever made zoodles? They’re a fun way to use zucchini and a healthy, fresh alternative to pasta! You can just enjoy zoodles lighted sautéed, but also here is a delicious recipe that was a hit at my community garden potluck.

I discovered this last year and planted several zucchini seeds this year in order to harvest large (thigh-size!) squash expressly to make zoodle dishes.

Find more recipes to use your zucchini here!

Photo Credit:

Janice Stillman

Ingredients

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

Instructions

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.