zucchini noodles with creamy avocado dressing
photo by Jennifer Johnson
It’s pretty common now to find pre-packed (spiraled) zucchini noodles in your local market, but if you prefer to make them yourself, it’s almost as easy. They make for a quick meal and pair well with a variety of sauces.
2 tablespoons chopped fresh flat-leaf Italian parsley
Zest and juice of 1-2 lemons
Kosher salt, to taste
Freshly ground black pepper, to taste
4 tablespoons extra virgin olive oil, divided, plus extra for drizzling
2 large zucchini
- Cut avocados in half and remove pits. Using a tablespoon, scoop out avocados and place in a bowl of a food processor. Add parsley and zest and juice from 1 lemon and season with salt and pepper. Pulse until combined. Slowly stream in 2 tablespoons olive oil until mixture is smooth and creamy. Taste and adjust seasonings as necessary (you can thin with more lemon juice and/or olive oil). Dressing should have a nice lemony bite. Set aside.
- Trim off ends of both zucchini and discard. Stand one zucchini up on a cutting board and cut lengthwise into long strips, about 1/4-inch thick. Repeat with remaining zucchini.
- Stack a couple of slices on top of each other and cut lengthwise into 1/4-inch strips (you want zucchini to look like thick strands of spaghetti). Repeat until all of zucchini is sliced.
- In a large nonstick pan, heat 1 tablespoon olive oil over medium-high heat. Add 1/2 of zucchini strips. Cook, while stirring and tossing zucchini with a pair of tongs, until just softened, about 5 minutes (or cook them a few minutes longer if you prefer). Transfer zucchini to a bowl. Drain off excess liquid. Repeat with additional olive oil and remaining zucchini. When all of zucchini are cooked, return all of it back to pan and cook for another minute, until warmed through.
- Divide zucchini among serving bowls and top each with creamy avocado dressing.