Simple, practical, and full of everyday flavour, Zucchini Pasta with Avocado Sauce is a vegetarian American main course made with zucchini, avocado, and cilantro in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: American

Ingredients

  • 2 medium zucchini

Avocado Sauce:

  • 1 large avocado
  • 1/2 cup cilantro
  • 1-2 cloves garlic
  • 1/2 jalapeno
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil (optional)
  • salt and black pepper (to taste)
  • water (as needed)

Toppings (optional)

  • cherry tomatoes
  • almonds or sun flower seeds

Method

  1. Firstly trim the ends of the zucchini and using Spiralizer Vegetable Slicer (my favorite as seen in the picture) or spiralizer machine, spiralize to make zucchini "noodles".
  2. Combine all the avocado sauce ingredients in a food processor or blender and process/blend on high until smooth and creamy. Add additional water to the thin sauce to desired consistency.
  3. Pour the creamy avocado sauce over the raw zucchini noodles and toss to coat (you may not need all of the sauce). Adjust the seasoning at this stage.
  4. Additionally, Top it with grape tomatoes, sunflower seeds, or almonds and parmesan (skip if vegan) and serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.