Tender spiralized zucchini tossed with a quick cilantro lime avocado sauce. A super tasty and healthier alternative to traditional pasta!
Okay well it’s pretty much official. I guess I’ve joined the rest of the blogger slash foodie world and fallen in love with my spiralizer. If you haven’t gotten one yet, don’t be like me and wait three years to do it. Just do it now. Because all I can think now is man, I could’ve been loving on these spiralized foods for so much longer! But I’m making up for lost time now. Three spiralized meals in the past week. Not bad, yeah?
So here’s the thing about zucchini noodles, also known as “zoodles”. Do they taste exactly like traditional carby pasta noodles? No. They’re made of zu-cchi-ni. So if you are having a day where you just really need a plateful of straight up carb goodness, make yourself some regular pasta. BUT. If you are in the mood for something like pasta, aren’t afraid to mix things up a little bit, and want to lighten up your calorie intake quite a bit then do yourself a huge favor and whip up some zucchini noodles. Because seriously. SO good.
I think of zucchini noodles a little bit like frozen yogurt. No, they don’t taste like frozen yogurt but stay with me here. Frozen yogurt is kind of ice cream’s cousin you know? And here’s the thing: I love frozen yogurt. But if I’m craving ice cream specifically and have frozen yogurt instead, I’m just be disappointed. Because it isn’t the same. The whole time I’d be thinking… well it’s not ice cream but….
Now if I’m just wanting a sweet, frozen creamy treat then frozen yogurt is absolutely the way to go. It’s super tasty, cold and creamy, I can top it with any imaginable combination of delightful things – strawberries and sprinkles, graham crackers and raspberries – and it’s friendlier to my waistline.
Bottom line? Sometimes you need pasta. Sometimes you need zucchini noodles. Feel it out and go with what you really need. And please, need these zucchini noodles soon will ya? Because this sauce is the creamiest, avocado-y-est, cilantro-y-est, garlic-y heaven-sent stuff imaginable and you really really need to try it on some zoodles.
The sauce is amazing on pretty much everything you can think of. (Except maybe frozen yogurt. let’s not go there.) Tacos, chicken + rice bowls, baked coconut shrimp, jalapeño popper taquitos, grilled chicken, enchiladas and burritos, chicken tenders, a spoon…. seriously the list is endless.
The first thing you must try it on though, is zucchini noodles.
P.S. if you are looking into getting yourself a spiralizer, this is the one I have —>here<— and I love it!
- 2-3 large or 3-4 small zucchinis
- ¼ teaspoon salt
- 2 avocados
- juice of 1 lime
- large handful of cilantro (about ⅓ cup loosely packed)
- 2 teaspoons minced garlic OR 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ cup olive oil
- water, as needed
- Slice the ends of your zucchinis off. Use a spiralizer to make your zucchini noodles. (My spiralizer has two blade sizes, I used the "large" spiral). Fill a large pot with 2-3 inches of water. Add ¼ teaspoon salt and bring to a boil. Add zucchini noodles and boil about 2 minutes (do not over boil! They will turn mushy!) drain and set aside.
- Add avocado, lime juice, cilantro, garlic, salt, pepper, and olive oil to a food processor or high powered blender. Pulse until smooth. Add water 1-2 tablespoons at a time, pulsing between each, as needed til mixture reaches a pourable consistency.
- At this point you can serve your sauce at room temperature and pour it over your zucchini noodles immediately, OR you can transfer mixture to a microwave safe bowl and heat it up for a few seconds to serve it warm - both are delicious!
- Toss noodles with sauce and serve. Garnish with additional chopped cilantro and/or toasted pine nuts if desired.