Zucchini Noodles with Avocado Parsley Pesto

Hannah Sunderani
Sep 8, 2016
5 min read

If you haven't tried zuchinni noodles you don't know what you're missing! This twirly noodle style veg is the ultimate gluten-free, health-conscious alternative to traditional pasta. Which is all made possible through a miracle tool called the spiralizer. The spiralizer can best be explained as a Play-Doh accessory for grown-ups. You start with a solid substance going in, and out comes pretty little ribbons of zucchini noodles. Magic! And it seems that every type of veg these days can be spiralized into the most tantalizing healthy pasta alternative.

For years I had been oogling over Pinterest Zoodle (zucchini pasta) recipes, so desperately wanting to try them for myself. But I didn't have a spiralizer! So it was a true Christmas surprise when I received the 4-blade Paderno Spiralizer from Mitch's grandma last year. Apparently Mitch had sent her my christmas list when she stumbled upon the name. Having NO IDEA what I was talking about she assumed it must have been a weird curling iron, or trendy new workout accessory, so she googled it. She soon discovered that this was a miracle tool that turned vegetables into noodles. But to think this cleared up Grandma's confusion is far from the truth. She wasn't sure why I would go through the trouble twirling my veg into long spaghetti noodles, but chalked it up to it being another millennial obsession of making anything and everything gluten-free! (So true!).

Needless to say I was ECSTATIC about the gift! And after all the trouble Mitch's grandma went through to get it I was eager to put it to use! "Finally I can make those drool-worthy Pinterest recipes for myself!" I thought. But, I soon learned that it's easer said than done....

I must admit that my first few attempts at making Zucchini Noodles was hardly smooth sailing. It took some time, effort, and trial and error for me to figure out the foreign world of veggie noodles. So to spare you the same trouble I have provided,

3 Tips to Perfecting Delicious Zucchini Noodle Dishes.

Ahem, here we go

1. DON'T throw away your user manual!

This was my first mistake. Actually, I'm not sure whether they just forgot to put a user manual in my package, or whether I accidentally threw it away (who am I kidding, it's most likely the latter). But it was a nightmare trying to figure out this machine. Looking back I'm certain the average human being could easily rely on common sense to guide them. Not me though! I was hella confused. Who knew there were so many pieces to a spiralizer!? I had no idea how to assemble it. I swear, if they offered a spiralizer assembly service, like they do for IKEA furniture, it would be on my speed dial. To this day it STILL takes me a few minutes to set up and disassemble. But after a few attempts, some minor tantrums, and a couple YouTube searches later I've finally got the hang of it. So please, DON'T THROW away your user manual. Or, if you're capable of managing without can you please send me yours? I'm happy to pay for shipping.

2. Zoodles: a meal best served RAW

Zucchini noodles are not an exact substitution for spaghetti. Although they may look the same do not be mistaken. Just like children; they have different needs. You must be sensitive to this, and care for them accordingly. Let me explain - the first time I created Zucchini noodles I wanted to make a hot spaghetti-like dish. To do this I tried cooking them in a frying pan. I threw them in with a little of olive oil, turned on the heat and poured in a can of tomato sauce. This was a mistake! It wasn't long before the zoodles started to sweat and I was left with a sloppy blob of veg. Although it tasted alright, it was far from pretty, and scared everyone away from trying it. So unless you're planing pasta for one don't cook the zucchini noodles. It's better to serve them raw. OR, another alternative is mixing 1/2 zucchini noodles with 1/2 cooked regular spaghetti. Then, pour some warm tomato sauce overtop of the noodle mixture. This will give you the same outcome as a warm spaghetti dish, and you still get to enjoy that lighter healthier aspect. We love doing this!

3. BEWARE of the never-ending noodle!

I didn't realize when I first started spiralizing how long the zucchini noodles get! I'm telling you - these noodles get lllloooooong. Like two or three feet long! So unless you're on a blind date and wan't to avoid a Lady and the Tramp scenario at all cost, get out your trusty scissors, or a knife, and cut the zucchini noodles into manageable lengths. Preferably the same length as regular noodles so as not to catch anyone off guard.

With these 3 Tips to Perfecting Delicious Zucchini Noodle Dishes I am pleased to inform you that zucchini noodles have become a popular dish in our home. There are so many ways you can make delicious healthy meals with this magnificent green noodle. And you won't believe how much they look, feel and taste like regular spaghetti noodles! This particular recipe, for Zucchini Noodles with Avocado Parsley Pesto is a total favourite of mine! It checks all the boxes for a fab noodle dish. It's light and refreshing, but the creamy pesto makes you easily forget just how healthy it is. The traditional basil has also been swapped for parsley in this recipe because I love how it's flavour compliments the zucchini. Finally, I've tossed in some cherry tomatoes and thinly sliced red onion for extra flavour and bite. Honestly it's a dream! My husband and I enjoyed it with an ice-cold bottle of rose. It was perfection.

I hope you enjoy this dish just as much as we do. And that you find the spiralizing process a breeze with my 3 Tips to Perfecting Delicious Zucchini Noodle Dishes! Enjoy the beautiful, healthy world of spiralized noodles! It's a game-changer.

Zuchinni Noodle with Avocado Parsley Pesto

Serves: 2-3| Prep Time: 30 mins | Cook Time: 0 mins

Ingredients:

2 large zucchinis (850 g)
1 pint cherry tomatoes (250g)
1/4 red onion

For the Avocado Parsley Pesto:

1 avocado
1/2 cup parsley
1-2 garlic cloves (chopped)
2 tbsp pine nuts
2 tbsp extra virgin olive oil (evoo)
1 tbsp lemon juice (approx. 1/4 lemon)
1/4 tsp salt
pepper

Preparation:

Begin by cutting your zucchinis in half into two equal parts about 10 inches in length. Spiralize zucchini's as instructed in the user manual to make long spaghetti shaped noodles. Using scissors, or a sharp knife, chop the very long zucchini noodles as needed into shorter and manageable lengths for eating. Chop cherry tomatoes in half and thinly slice red onion. Transfer all the veg to a large mixing bowl.
Using your food processor make the Avocado Parsley Pesto: Add avocado, parsley, chopped garlic, pine nuts, evoo, lemon juice and salt to your food processor. Crack with pepper and blend until smooth.
Add pesto to zuchinni noodles in batches, tossing to combine. Continue processes until the pesto is used entirely and zucchini noodles are evenly coated. Crack more salt and pepper over zucchini noodles and serve.

Approvals: