A fresh zucchini noodle recipe that takes less than 20 minutes to make, these Creamy Avocado Zoodles with creamy, fresh and a little zesty sauce are perfect for a simple Summer meal!
Creamy Avocado Zoodles
I got a spiralizer last year for Black Friday, and let me tell you. I. Am. In. Love. I mostly use it for zucchini because it’s one of my favorites to begin with, but you really can use it for almost anything (now I’m wondering if I can spiralize cabbage… I’ll have to let you know. Colesloodles, anyone?!) If you don’t yet have a spiralizer, this is the one I have and love from Amazon.
Zucchini noodles (a.k.a. zoodles in the foodie world) are really great, especially in the Summer. You can zucchini get them fresh and cheap in the Summer, and the zoodles make a light and easy but also filling meal.
This particular Creamy Avocado Zoodles recipe is quick and easy to make in less than 20 minutes and is just jam-packed with fresh ingredients, which you will love even if you’re not a health food nut (which I can guarantee you I am NOT). The sauce is fresh and creamy with a little zesty, spicy kick. So. Good. I could eat it by itself! Plus you can make it in the food processor in seconds. (If you do not have a food processor, you need one. Trust me. They’re cheap, easy to use, and will make your life so much easier. This is the one I have from Amazon)
To make your own Creamy Avocado Zoodles, you’ll spiralize your zucchini then lightly season it with salt and pepper and saute it in a little olive oil. They only need to cook for about 5 minutes. Cooking too long will make them mushy. While your zoodles are cooking, pop all of the sauce ingredients into the food processor and process until smooth and creamy. Just a little tip. You will want to adjust the salt a little bit. If you think it tastes just a little off, add a couple more pinches of salt. It really does wonders in this recipe.
Transfer your zoodles to a plate or bowl for serving and toss together with the creamy avocado sauce. Enjoy your Creamy Avocado Zoodles warm or cool, preferably outside in the sunlight and fresh air.
Creamy Avocado Zoodles Recipe
- 2-3 large zucchini spiralized
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 large ripe avocados
- 1/4 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup jarred jalapeno slices
- 1 tablespoon juice from jarred jalapenos jar
- 1/4 fresh cilantro leaves
- 2 garlic cloves
- 1 teaspoon cumin
- 1/2 teaspoon salt
- Juice from half a lime
Heat oil in a large skillet over medium heat.
Add spiralized zucchini to skillet and saute until tender, about 5-7 minutes.
While zucchini is cooking, add all ingredients for creamy avocado sauce to a food processor. Process until smooth. Add more salt and pepper to taste after processing.
When sauce is ready and zoodles are cooked, toss them together in a large bowl or in the skillet, if its large enough.
Can be served warm or chilled.
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