Zucchini noodles or zoodles are a great substitute for wheat or other grain noodles that are low carb, gluten free, and can be made in a matter of minutes. Use a spiralizer, a vegetable peeler or a mandolin to make spiral noodles with the zucchini and carrots. I have a small hand held spiralizer that takes up little room in my kitchen and works well to produce perfect zoodles. It is not necessary to peel the zucchini before spiralizing.
Noodles pair well with tomatoes or creamy garlic and cheese sauces, tossed raw into salads, or this vegetarian avocado and cucumber sauce. The worst thing that you can do is cook zoodles for too long. That is easy to do. When that happens, you will end up with a mushy heap of watery, shapeless, tasteless squash. In some cases, when serving zoodles with a hot sauce, it is not necessary to cook the zoodles. The hot sauce will adequately warm the noodles.
The zoodles can be sautéed briefly in hot olive oil in a skillet on the stovetop. Or, they can be steamed in a shallow dish in the microwave for 1-2 minutes. I chose to microwave the zucchini and carrot zoodles to serve with this creamy avocado cucumber sauce. The avocado cucumber cream is made in a blender or a food processor. It’s quick, easy, and nutritious. Use one fresh avocado. I use an English cucumber and remove the seeds. I chop the cucumber roughly and add it to the processor with a little lemon juice. Combine this sauce gently with the noodles. They can be served either room temperature or warm.