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Zucchini Noodles with Garlic Avocado Sauce

If you follow a gluten-free, grain-free, or low-carb diet, regular pasta is out of the equation.

And if dairy is also out, you may as well kiss Italian food goodbye..

Thankfully, someone invented the spiralizer!

>>> If you don’t have one, get on it already! I like this one because it’s inexpensive and doesn’t take up a bunch of kitchen real estate.<<<

Zucchini noodles made with a spiralizer are a great alternative to regular pasta.

The following recipe, from nutrition student, Jillian Wagner, takes zucchini noodles to the next level with a rich garlic avocado sauce.

I know it might sound a little strange at first, but the sauce is velvety smooth and creamy without a lick of dairy; great news if dairy is the cause of your tummy troubles.

Without further ado, here’s Jillian:

This recipe was inspired when I received a spiralizer as a gift. I was seeing all of these zucchini pasta recipes pop up on Pinterest and I just had to try one. The spiralizer is a way to make vegetables a lot more fun. Anything that fits inside of it (carrots, zucchini, yellow squash, cucumbers, and even sweet potatoes) can easily be made into noodles.

For the sauce, I was craving something creamy, but I don’t eat much dairy and I didn’t want to use a jarred pasta sauce with a bunch of weird ingredients. These zucchini noodles with garlic avocado sauce taste indulgent, but are made with simple, healthy ingredients.

Plus, this won’t take you more than 20 minutes to make from start to finish!

Zucchini Noodles with Garlic Avocado Sauce

  • 2 zucchinis, cut into noodles (see notes)
  • 1 cup cherry tomatoes, cut in half
  • 2 Tbsp extra virgin olive oil
  • ½ avocado
  • juice from ½ a lemon
  • 1-2 teaspoons minced garlic
  • 5 sprigs fresh basil
  • Salt and Pepper to taste


  1. First, make Garlic Avocado Sauce: In a food processor or blender, puree avocado, lemon juice, garlic, basil, salt and pepper. Add a few Tbsp of water if it’s too thick. Set aside.
  2. Then, prepare zucchini noodles: Heat a sauté pan over high heat. Add olive oil.
  3. Add zucchini noodles and cherry tomatoes to the pan. Sprinkle with a little salt. Cook for a few minutes, stirring occasionally, until zucchini is warmed through and slightly softened.
  4. Toss zucchini noodles in avocado garlic sauce and serve!

Recipe Notes

Here’s how to make noodles out of zucchini.

Now I’d love to hear from you:

  • Are you a fan of zucchini noodles?
  • If so, what’s your favorite way to prepare them?

And, of course, if you make the recipe, please share your thoughts in the comments below!

Until next week,

PS – If zucchini noodles with garlic avocado sauce have you hooked and you’re keen to use zucchini noodles in place of regular pasta, check out these tasty recipes:

Veggies: Eat them because you want to, not because you have to

Your guide to making vegetables taste seriously good

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Lily Nichols is a Registered Dietitian/Nutritionist, Certified Diabetes Educator, researcher, and author with a passion for evidence-based prenatal nutrition and exercise. Her work is known for being research-focused, thorough, and unapologetically critical of outdated dietary guidelines. She is the author of two bestselling books, Real Food for Pregnancy and Real Food for Gestational Diabetes.


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  1. Zucchini noodles are one of my favorite dinner dishes to prepare! You can never go wrong with a fresh, creamy avocado sauce, of course!

    • Couldn’t agree more. They are so quick to prep, too!

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