Creamy Avocado Zucchini Noodles

by Stella on
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The ideal vegan summer dish you will revisit time and again.
creamy avocado zucchini noodles
Comments5
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A really simple and yummy recipe that makes you feel good after you’ve eaten it. Lots of nutrients and vitamins. The main point in this recipe though is NOT to overcook your zucchini noodles. If you do, they will turn out super limp and sloppy. All it takes is a few turns in the pan and remove them promptly. You basically want to coat them well with the butter (or you can use olive oil) and then get them out.

The Avocado Sauce is basically was levels up this dish and you are not only limited to making it with zoodles. This sauce works amazing with regular pasta of your choice. Super refreshing!

creamy avocado zucchini noodles

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creamy avocado zucchini noodles

Creamy Avocado Zucchini Noodles

4.34 from 3 votes
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment

Ingredients 

Avocado Sauce:

  • 1 large avocado
  • 3 scallions, rough chop
  • 1 lemon, juiced
  • 1/4 cup parsley
  • 1 small clove garlic
  • 1/4 cup olive oil
  • salt and pepper to taste

Zoodles:

  • 12 oz cherry tomatoes
  • 3 large zucchini, spiralized
  • 1 tbs olive oil
  • 2 tbs butter

Instructions

Avocado Sauce:

  • Pulse all of the sauce ingredients in a blender or food processor until smooth. Taste and adjust if needed.

Zoodles:

  • In a large skillet, heat 1 tbs olive oil and toss in your cherry tomatoes. Saute them until they begin to blister then remove them from the pan. To the same pan add the 1 tbs butter to melt. Work in two batches and saute your zoodles for literally 1-2 minutes, constantly stirring. DO NOT OVER COOK THEM. Remove promptly and repeat with second batch.
  • Toss the zoodles with some of your avocado sauce and then top with the tomatoes. You can also sprinkle with chili pepper flakes, and feta cheese.

Nutrition

Calories: 305kcal | Carbohydrates: 19g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 1158mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1398IU | Vitamin C: 89mg | Calcium: 83mg | Iron: 2mg
Author: Stella Drivas

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Recipe Rating




5 comments

    • Jodi Humrich
    • 5 stars

    I made this and it was so good! A nice change of pace from the usual. My two adult sons, who usually steer clear of the food I eat loved it too. Mine wasn’t as pretty as it looks in the recipe but it was tasty! I live in Phoenix and we’ve been breaking heat records again this summer so I really appreciate healthy meals that use little to no heat in the kitchen. Thank you!

      • Stella

      Hi Jodi, I’m so glad the whole family enjoyed the recipe! Its one of my favorites!

    • Laszlo
    • 4 stars

    As a 190 cm, 95 kg guy I don’t understand how this will be 4 servings because you can’t use the center part of the zucchini…

    • Sheri
    • 4 stars

    I made this today but was in too much of a hurry. With more time, I would’ve seasoned the avocado sauce with a little more salt and lemon juice. I’ll definitely make it again sometime, but with a little more love. I really enjoyed this though and love how guilt-free it is. I was making a few appetizers so I paired it with your eggplant dip. So tasty!

      • Stella

      Hi Sheri! Thanks for taking the time to share your tips and feedback on this recipe! I’m glad it was enjoyed!

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