Zucchini Noodles

August 30, 2015

This is quite exciting…first post!! For Cécilado’s “grand” debut it only seemed appropriate that the recipe feature Nature’s smoothest and tastiest green ingredient – avocado, of course! Since summer is not quite over yet I decided to choose something light and fresh, nonetheless full of flavors and texture. Zucchini noodles are one of my favorite dish as it’s so delicious and takes absolutely no time to make.

I’m still very new to all this. By “all this” I mean: creating a recipe while making sure I have all the steps written down; measuring ingredients and spices, as opposed to going with my intuition; being precise with cooking times and temperatures; laying out the dish so that it looks appetizing to both your taste buds and your eyes; then NOT devouring the entire plate right away, but setting it up for its fancy photo shoot; and that’s where it gets the most challenging for me… finding the perfect spot in my house where the light will hit the plate “perfectly”, and framing it so as not to see the pile of magazines on the table or the iphone charger laying on the floor in the background; and let’s just say that even though I own a nice SLR camera, I am by no means a professional (food) photographer…yet ;) All I am trying to say is just bare with me and I promise I will keep on learning and hopefully get better!

Now let’s get to business.

Just a few notes about the recipe… As I said, this recipe is really easy to make and is great for a hot summer day or if you feel like having a light meal. If you are new to zucchini noodles and you’re wondering how in the world do you make “pasta”out of zucchinis, then let me quickly clarify. Like many dishes in the plant-based kingdom, the name is borrowed from the omnivore world (not that only omnivores eat pasta!). So even though zucchini noodles and traditional pasta have absolutely no ingredients in common, they do both share a similar appearance.

If you want to make the resemblance more striking, I suggest you use a mandolin or vegetable spiralizer. But if you are like me and unfortunately don’t own such neat appliance, then use a vegetable peeler. If we’re going to continue on the pasta comparisons, the end result will look more like a tagliatelle (flat and wide) than like a spaghetti (round and thin). Guess what though? It will taste the same, if not better! You will have to work a little harder if you use a vegetable peeler, but that will only make the end result more rewarding. On another note… I decided I wanted to roast the cherry tomatoes to add a little warmth and flavor to the dish. If you prefer this recipe to be completely raw then skip the roasting step. As I made it for myself, it serves 1 but you can easily double or triple up the ingredients to serve more people.

Bon appétit!

zucchini noodles 2

zucchini noodles 3

zucchini noodles 4


Zucchini Noodles – serves: 1 | prep time: 10-15 min | cooking time: 5-10 min 


  • 1 medium to large zucchini
  • ¼ large avocado
  • a handful of cherry tomatoes
  • 8 walnuts halves (or more to taste)
  • a few sprigs of fresh coriander
  • 1 lime
  • 1 tbsp spinach pesto
  • a dash of: smoked paprika, ground coriander and cumin (all optional but recommended!)
  • coarse sea salt & pepper to taste


Start by pre-heating the oven to 350°F.

Cut the cherry tomatoes in half and place them cut side down on a baking tray covered with non-stick parchment paper. Then place the tomatoes in the oven and let roast for about 5 to 10 minutes, depending on how cooked you want them to be. Keep an eye on them so they don’t burn!

While the tomatoes are roasting, start peeling the zucchini all the way to its core. Be gentle in order to have long and flat “noodles” and make sure to keep the peeled skin for added nutrients! Place your noodles in a bowl with the nicest looking ones on top.

Then cut the ¼ of an avocado into thin slices and layer them above the zucchini. At this point juice ½ the lime over the dish and cut the other ½ into 3 to 4 wedges.

Once your tomatoes are ready, add them to the bowl. Sprinkle your spices (cumin, ground coriander and paprika) and salt & pepper over the entire dish.

Finish off by neatly (or not) arranging the fresh coriander, walnut halves and a spoonful of pesto as you please.

And voilà! Now you can mix it all up and make a beautiful, tasty mess out it all. Hope you enjoy!

Love, C.

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