# Components:
→ Zucchini Noodles
01 - 2 large zucchini, spiralized
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Classic Tomato Basil Sauce
04 - 1 cup cherry tomatoes, halved
05 - 2 cloves garlic, minced
06 - 1 tablespoon olive oil
07 - 1/4 cup fresh basil leaves, chopped
08 - Salt and pepper, to taste
→ Creamy Avocado Pesto
09 - 1 ripe avocado
10 - 1/2 cup fresh basil leaves
11 - 2 tablespoons pine nuts or walnuts
12 - 1 clove garlic
13 - 2 tablespoons lemon juice
14 - 3 tablespoons olive oil
15 - Salt and pepper, to taste
→ Toppings (optional)
16 - 1/4 cup grated Parmesan cheese
17 - 2 tablespoons toasted pine nuts
18 - 1/4 cup sun-dried tomatoes, chopped
19 - 1/4 cup crumbled feta cheese
20 - Red pepper flakes, to taste
# Directions:
01 - Spiralize zucchini into noodles. Place in a colander, lightly salt, and let rest for 10 minutes to draw out moisture. Pat dry with paper towels.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2 to 3 minutes until slightly tender but not mushy. Season with salt and pepper. Remove from heat and set aside.
03 - In a skillet, heat 1 tablespoon olive oil. Add minced garlic and sauté for 30 seconds. Add cherry tomatoes and cook until softened, about 3 minutes. Stir in chopped basil, salt, and pepper.
04 - Combine avocado, basil, pine nuts or walnuts, garlic, lemon juice, and olive oil in a food processor. Blend until smooth. Season with salt and pepper.
05 - Toss sautéed zucchini noodles with chosen sauce—either Classic Tomato Basil or Creamy Avocado Pesto. Divide onto serving plates.
06 - Top with desired toppings such as Parmesan, pine nuts, sun-dried tomatoes, feta, or red pepper flakes. Serve immediately for optimal texture and flavor.
