Zucchini Noodles With Avocado Sauce

A light and refreshing alternative to pasta, “noodles” made from zucchini — or turnips or other root vegetables — taste terrific topped with an herbed avocado sauce.


Makes four to six servings
Prep time: 30 minutes


  • 2 medium zucchini
  • 1 tsp. sea salt
  • 1 ripe avocado
  • Zest and juice of one lemon
  • 1 cup vegetable stock
  • Freshly ground black pepper to taste
  • ½ cup coarsely chopped parsley
  • 1 to 2 cloves garlic
  • 1 tbs. olive oil
  • 1/4 cup toasted pine nuts


Slice zucchini into thin strips with a mandoline or vegetable peeler, setting aside any seed-filled slices for the sauce. Toss the zucchini “noodles” with the salt and allow to sit in a bowl for about 10 minutes to release any excess water.

Move the zucchini to a colander, and while the strips drain, blend the sauce: In the blender, add the seedy strips of zucchini, the avocado, lemon zest and juice, vegetable stock, black pepper, parsley, garlic, and olive oil. Blend until smooth.

Arrange zucchini noodles in a bowl, pour the sauce over the zucchini, and sprinkle with pine nuts before serving.

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