This easy, delicious Spiralized Zucchini Pasta (Zoodles) recipe is tossed in creamy avocado cilantro sauce plus you can whip up in less than 20 minutes for your next weeknight dinner. Low Carb/Keto, Gluten-free, Vegan, Dairy-free, Nut-free.
I came across this Zoodles recipe on Pinterest and ever since I wanted to give it a try. I received this Spiralizer Vegetable Slicer as a gift from my bestie Ramya last year and I absolutely love making zucchini noodles with it.
This zoodles is a healthier low-carb alternative to traditional pasta, packed with nutrient-dense ingredients. Yum! Also, check out my Avocado Pesto Pasta.
If you are on a Keto or Low Carb Diet. Check out my Keto Indian Food Recipes Collection.
This dish is super filling, healthy and your kids will love it. You can mix the avocado sauce with raw zucchini noodles (I prefer this way) or lightly cook zoodles in a teaspoon of oil.
Ingredients
- Zucchini: I have used two fresh medium-sized zucchini.
- Avocado: Use good quality ripened avocado to make this sauce.
- Cilantro: I have used fresh cut cilantro for herbs, you can also replace it with basil or spinach.
- Garlic: Garlic adds a great flavor to the dish so don't skip it.
- Lemon juice: Lemon juice is added for tanginess and to avoid browning of avocado sauce so don't miss it.
- Olive oil: Use extra virgin oil for the best flavor. You can also skip it if you are on diet.
- Salt and black pepper: Are added as a seasoning.
How to Make Zucchini Pasta with Avocado Sauce
Firstly, trim the zucchini's ends and use Spiralizer Vegetable Slicer (my favorite as seen in the picture) or spiralizer machine, spiralize to make zucchini "noodles".
Combine all the avocado sauce ingredients in a food processor or blender and process/blend on high until smooth and creamy. Add additional water to the thin sauce to desired consistency.
Pour the creamy avocado sauce over the raw zucchini noodles and toss to coat (you may not need all of the sauce). Adjust the seasoning at this stage.
Additionally, Top it with grape tomatoes, sunflower seeds, or almonds and parmesan (skip if vegan) and serve immediately.
Serving Suggestions
Serve this creamy avocado zoodles recipe for lunch or a quick, easy weeknight meal with soup on the side.
Variations
- You can also add 2 tablespoons of greek yogurt while making sauce.
- To make it more healthy, try adding vegetables such as steamed broccoli, edamame, and grape tomatoes to this dish.
- You can use garlic powder instead of fresh garlic.
FAQs
Zucchini noodles and avocado sauce can be prepared in advance and stored in the refrigerator in airtight containers until ready to use.
Leftover Avocado Sauce?
You can store the sauce in an airtight container and use it within 2-3 days.
More Avocado Recipes
More Zucchini Recipes
Zucchini Pasta with Avocado Sauce
Ingredients
Measuring cup used 1 cup = 250 ml
- 2 medium zucchini
Avocado Sauce:
- 1 avocado
- ½ cup cilantro
- 1 clove garlic
- 2-3 tablespoons extra virgin olive oil
- 2-3 tablespoons lime juice
- salt and black pepper to taste
- water as needed
Toppings (optional)
- cherry tomatoes
- almonds or sun flower seeds
Instructions
- Firstly trim the ends of the zucchini and using Spiralizer Vegetable Slicer (my favorite as seen in the picture) or spiralizer machine, spiralize to make zucchini "noodles".
- Combine all the avocado sauce ingredients in a food processor or blender and process/blend on high until smooth and creamy. Add additional water to the thin sauce to desired consistency.
- Pour the creamy avocado sauce over the raw zucchini noodles and toss to coat (you may not need all of the sauce). Adjust the seasoning at this stage.
- Additionally, Top it with grape tomatoes, sunflower seeds, or almonds and parmesan (skip if vegan) and serve immediately.
Notes
Variations
- You can also add 2 tablespoons of greek yogurt while making sauce.
- To make it more healthy, try adding vegetables such as steamed broccoli, edamame, and grape tomatoes to this dish.
- You can use garlic powder instead of fresh garlic.
Nutrition
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