If you are on a gluten-free diet and are getting tired of rice noodles, zucchini noodles are a great option. They are simple to make, so you get fresh noodles every time. Zucchini is rich in antioxidants and also high in vitamin C, vitamin A, potassium, magnesium and fiber.

It’s a great low-carb alternative to pasta and good for your digestion.


  • 6 medium sized organic zucchini, ends trimmed
  • 1 teaspoon sea salt
  • 1/2 teaspoon organic cracked black pepper
  • 2 tablespoons extra virgin olive oil or avocado oil


If you have a vegetable spiralizer, use according to directions of the device. Alternatively, if you do not have a spiralizer, you can use a vegetable peeler. To do this, you would slice the zucchini lengthwise. Slice long thin strips, making sure to stop when you reach the seeds.

Next, place the noodles in a colander and toss with 1/2 teaspoon of sea salt and let sit in order to drain excess water, about 20-30 minutes. Once water is completely drained, transfer the noodles to a paper towel to dry any leftover water.

Using a large skillet over medium heat, add 2 tablespoons of avocado or olive oil. Add the noodles, black pepper, and toss gently for about 3-4 minutes. Remove from heat and toss with creamy avocado sauce, found here.

Makes 3-4 servings.