Garlic Zucchini Noodles with Creamy Avocado

It feels a bit odd posting a recipe that features a quintessential summer vegetable when I woke up to half an inch of snow covering the ground earlier this week.

Oh, and icicles hanging from my living room window.  It’s mid-April, just to be clear.  Crazy talk, I tell ya.

I’ve decided that instead of bemoaning the unpredictable weather and my inability to figure out which season I should dressing for, I’m just going to transition my diet to dishes that are suitable for warmer weather. Who’s with me?  Salads, ice cream, fresh veggies, GO.

So, I’ve made zucchini noodles before.  They really are pretty simple to make (don’t let people fool you into thinking you need a spiralizer or even a mandoline – I promise you don’t need anything more than a vegetable peeler and a knife to make these), and I think I’ve finally honed my recipe into a dish that I’m quite proud of.

I use a vegetable peeler to create long ribbons of zucchini, which I then slice thinly to create a fettucini-type shape.  The “noodles” are then quickly sauteed with garlic until warmed through and served with a creamy, simple avocado sauce.  I topped my noodles with leftover roast chicken for a filling dinner.


Garlic Zucchini Noodles with Creamy Avocado
serves 2

1 large zucchini
2 cloves garlic, minced
1/2 T olive oil

1/2 large avocado
1-2 T milk or cream
1/4 t garlic powder
pinch of salt

1. Using a vegetable peeler, slice the zucchini lengthwise into long ribbons.  Then stack ribbons and slice again lengthwise to create “noodles” of whatever thickness you prefer (mine were about the width of fettucini).
2.  Heat olive oil over medium-high heat in a large skillet.  Add garlic and saute for 2-3 minutes until fragrant and just beginning to turn golden brown.
3.  Add zucchini to the skillet, season with a pinch of salt and pepper, and saute for an additional 5-6 minutes, until just tender.
4. Meanwhile, place avocado and 1 T milk or cream in a bowl and mash/stir until completely smooth (you could use a food processor for this, but I was too lazy to drag mine out), adding the additional milk if it seems too thick.  Season with garlic powder and salt and stir to incorporate.
5. Either toss the zucchini noodles with the avocado sauce or plate then spoon the sauce on top.  Serve immediately.


See?  I promised you don’t need any fancy equipment.  Shoot, my vegetable peeler isn’t even fancy.


No skill required here.  Just carefully hold the zucchini, and make long ribbons all the way around.  Stop once you get to the seed-y core.  It’s fine to get some seeds in there, but once you’re at the point where the entire ribbon is full of seeds, the texture of your noodles will get a little soggy.


Once you’ve got all of your ribbons, just stack a few at a time and slice lengthwise to create thinner “noodles”.  Of course, if you like a thicker shape feel free to leave these as they are.


Then just mince up some garlic, throw it in a skillet until fragrant, toss your noodles in and whammy: dinner’s done.




These noodles are good on their own, but tossing them with a little creamy sauce and some roast chicken rounds them out into a full meal.


The added benefit of that sauce is that it matches the zucchini, which means that if you have picky eaters in your house and they like avocado, I bet you can smother the noodles in the sauce and no one will be the wiser.

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