This Creamy Avocado Zoodles Recipe is rich, full of flavor and delicious. It’s the perfect low-carb dinner option!
Just a few years ago, most people had ever even heard of zoodles, but they have skyrocketed in popularity!
There are good reasons for that, especially when they’re so easy to incorporate into easy low-carb dinner recipes like these Creamy Avocado Zoodles!
What Are Zoodles?
Zoodles are noodles made from zucchini! Thus the name – the Z to start zucchini and the “oodles” to end noodles.
They are a fresh way to replace pasta, giving you a lower carb intake and a healthier option in your diet. You can use zoodles in your favorite pasta recipe with sauce, in stir fry, or on their own as a side dish to your favorite main course.
How To Make Zoodles
Zoodles are typically made with a spiralizer machine which you can buy in almost any retail or online store. The tool is very simple to use. You just place the zucchini between the holders and you turn the crank. And out comes lots of zoodles!
How to Make Zoodles without a Spiralizer
If you don’t have a spiralizing machine, you can also use a mandolin, which is often used for making potato “chips” or to cut vegetables in a uniform fashion.
You can also use a grater with larger holes or you can buy zoodles ready made in your grocery store. You’ll often find them marked as zucchini spirals.
What Are The Benefits Of Zoodles?
Not only are zoodles low in carbs, but they are also low in calories. They are naturally gluten-free and cook faster than traditional noodles.
They are also high in vitamin A, vitamin C, potassium, and antioxidants and are a great source of fiber.
How Do You Make Zoodles Less Watery?
Because zucchini is a vegetable that has high water content, you will get zoodles that can be quite watery.
To fix this issue, you have a few easy options. Many people will use a strainer and let the water drain out.
The only problem with this method is you probably won’t get all the water out of your zoodles. To solve this issue, you will want to pat them dry with some paper towels.
Can You Make Zoodles From Other Vegetables?
Oh yes, you can! There are so many vegetables that you can turn into delicious, Keto-friendly noodles!
You can use spaghetti, yellow or butternut squash, beets, cucumbers, sweet potatoes, and even daikon radishes!
Creamy Avocado Zoodles Ingredients
- white onion
- package fresh or homemade zucchini noodles
- small ripe avocado
- garlic powder
- chicken bone broth, or chicken broth
- shredded parmesan cheese
How to Cook Avocado Zoodles
Step 1: Add 1 tbsp of butter to a large skillet. Heat over medium-high heat. Add the prosciutto to the heated pan, and cook until crispy, but not burned.
Remove the prosciutto from the skillet, and set it aside.
Step 2: Add the other tbsp of butter to the skillet. Add diced onion to the skillet and cook for approximately 5 minutes, or until the onion is translucent and slightly caramelized.
Step 3: Add avocados to a large glass bowl, and using a fork, mash well.
Step 4: Add the garlic powder, salt, and pepper to the bowl.
Step 5: Add the chicken bone broth. Mix well. The avocado sauce should be thick like a batter.
Step 6: Drain the zucchini noodles well, and add to the skillet with the onions. Cook for 1-2 minutes, or until zucchini is warmed through.
Step 7: Add the avocado sauce to the skillet.
Step 8: Add the shredded parmesan cheese. Mix well, and cook for 2-3 minutes, or until the cheese is melted and the mixture is warm.
Top each bowl with the crispy prosciutto, and additional parmesan cheese. Serve while warm. Add fresh garlic, cayenne pepper, and/or sundried tomatoes for an additional savory flavor.
Creamy Avocado Zoodles Recipe
- 1 tbsp butter divided
- 3-4 slices prosciutto cut into small pieces
- 1 small white onion diced
- 1 package fresh zucchini noodles drained
- 2 small ripe avocados peeled, sliced and chopped
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup chicken bone broth or chicken broth
- 1/4 cup shredded parmesan cheese plus additional for topping
- Add 1 tbsp of butter to a large skillet. Heat over medium-high heat.
- Add the prosciutto to the heated pan, and cook until crispy, but not burned.
- Remove the prosciutto from the skillet, and set it aside.
- Add the other tbsp of butter to the skillet. Add diced onion to the skillet and cook for approximately 5 minutes, or until the onion is translucent and slightly caramelized.
- Add avocados to a large glass bowl, and using a fork, mash well.
- Add the garlic powder, salt, and pepper to the bowl. Add the chicken bone broth and mix well. (The avocado sauce should be thick like a batter.)
- Drain the zucchini noodles well and add to the skillet with the onions.
- Cook for 1-2 minutes, or until zucchini is warmed through.
- Add the avocado sauce to the skillet. Add the shredded parmesan cheese. Mix well, and cook for 2-3 minutes, or until the cheese is melted and the mixture is warm.