Zucchini Noodles
Light yet satisfying, these creamy zucchini noodles are low in carbs but rich in healthy fats and fiber – exactly what your body craves during the follicular phase when estrogen starts to rise and your energy naturally lifts. It leaves you feeling nourished, not weighed down.
The creaminess of these zucchini noodles is all thanks to the sauce – a delicious blend of avocado and spinach that you’d never guess actually started out as baby food! I first made it while doing baby-led weaning with my second daughter, but after tasting her leftovers and realizing how good it was, I started serving it to the whole family, and eventually, it became a favorite among my health-coaching clients too.
You know that rare meal that tastes rich but somehow doesn’t weigh you down? That’s this one.
Why You’ll Love These Creamy Zucchini Noodles
- Low carb, high nourishment: Perfect for hormone balance, blood sugar support, and light lunches.
- Quick and fresh: Ready in under 15 minutes – no heavy cooking required.
- Naturally dairy-free: Creaminess comes from avocado and not cream or cheese.
- Hormone-friendly ingredients: Healthy fats from avocado, fiber from zucchini and spinach so your hormones will thank you.
- Baby-approved too! (If you’re in the weaning phase, this one’s a gentle, veggie-packed win.)
Ingredients (and Why They Work)
Below is an overview of the ingredients and recipe. Make sure you scroll down to the recipe card below for complete details!
How to Make Creamy Zucchini Noodles
You’ll start by spiralizing the zucchini into noodles – if you don’t have a spiralizer, a vegetable peeler works just fine. Stop when you reach the seedy core so the noodles stay firm, not watery.
Next, process the sauce – avocado, spinach, garlic, basil and lemon juice – until it’s silky smooth.
Warm the olive oil in a skillet, then toss in the noodles and sauce. A quick saute, just a minute or two, is all it takes. The key is not to overcook; you want the zoodles tender with a little bite, not soft or soggy.
That’s it! Simple, fast, and so good. I like to top mine with pork chops, but it’s just as satisfying with crispy tofu or grilled tempeh if you’re keeping things plant-based.
🩸Cycle Syncing Note
This recipe is perfect for your follicular phase when estrogen levels rise and your digestion feels lighter.
The avocado provides healthy fats to support hormone production, while spinach and zucchini deliver iron, magnesium, and fiber to help your body detox excess estrogen naturally.
Want to learn more about eating with your cycle? Read my post on How to eat for your cycle.
Creamy Zucchini Noodles FAQ
Pat noodles dry before cooking and cook briefly over medium heat, about 1–2 minutes.
Roasted chicken, salmon, tofu, tempeh, or roasted chickpeas.
Yes, store noodles and sauce separately and combine before serving.
Yes, they’re delicious chilled as a pasta-style salad.
How to Make Zucchini Noodles More Filling
Even though I absolutely love these zucchini noodles, I’ll be honest, they can feel a bit too light for the rest of the family, especially my hubby. So when I’m making this meal for everyone, I usually add the spiralized zucchini to a bit of cooked spaghetti. It’s the best of both worlds: you still get the freshness and nutrients from the zucchini, but the pasta makes it a little heartier and more satisfying for bigger appetites.
If you’re new to zucchini pasta, this is also a great way to introduce it! Mixing the two helps the texture and flavor feel familiar – and it’s a sneaky (and delicious) way to get more veggies into dinner.
Love Zucchini?
Check out these creative zucchini recipes!
Creamy Zucchini Noodles
Equipment
- 1 Spiralizer (or julienne peeler)
- 1 Food processor or blender
- 1 Knife and cutting board
- 1 Mixing bowl
- 1 Sauté pan (to lightly warm noodles)
Ingredients
- 1 large zucchini spiralized
- 2 cups fresh spinach
- 1 small ripe avocado
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 1 tablespoon olive oil for sautéing
- sea salt and black pepper to taste
Instructions
Spiralize your zucchini:
- Spiralize your zucchini: Use a vegetable spiralizer to turn your zucchini into noodles. If you don’t own one, a vegetable peeler works too — just peel lengthwise down to the seeds to create ribbons.
Make the green sauce:
- Add avocado, spinach, lemon juice, garlic, basil, salt, and pepper to a blender or food processor. Blend until smooth and creamy.
Warm it up:
- Heat olive oil in a skillet over medium heat. Add the spiralized noodles and sauce. Toss gently until everything is warmed through — don’t overcook or the zoodles will get soggy.
Serve and enjoy:
- Serve warm with a clean source of protein (grilled salmon, chicken, or a soft-boiled egg all work beautifully).
Notes
- Fresh basil: You can substitute 1 teaspoon dried basil with about 20 fresh basil leaves, roughly chopped.
- Zucchini noodles: Use a spiralizer for long, pasta-like strands, or a julienne peeler for quicker prep. Pat dry with paper towels if they release too much water.
- Avocado sauce: Best made fresh. If preparing ahead, press a piece of plastic wrap directly on the surface to prevent browning.
- Warm or cold: Serve the noodles raw for a refreshing summer meal, or gently warm them in a skillet for 1–2 minutes if you prefer a cozy, cooked texture.
- Add protein: Toss in grilled chicken, shrimp, or chickpeas to make it a complete meal.
- Storage: Keep leftovers in an airtight container for up to 1 day. The sauce may darken slightly but will still taste great.
- Dietary info: Naturally gluten-free, dairy-free, vegan, paleo, and low-carb.
