avo mac n'cheese zoodles

An interlude to the deluge of photos from India. To be honest, I'm swamped by the amount I took so I'm just going to put them to the side for now. So onto this post...

Healthy eating and I have one of those on again, off again relationships. It's very unhealthy. I'm sorry but it's too hard to say no to perfectly frosted cupcakes, greasy burgers, or carb laden pastas. But it seems the last one is somewhat avoidable. I was on some food blog a few weeks ago and came across zoodles. Aka zucchini noodles. I figured I'd give it a try because a) as much as I love pasta, it's the sauce that's the good stuff b) we have a ridiculous amount of zucchinis growing in our garden (like at least 7-8 a week.)

I've made this stovetop avocado mac n' cheese recipe a few times, but adjusted it this time around to fit my tastes, as well as to make it a little healthier.

Serves 3-4

2 zucchinis (medium sized)
1 large avocado
1 tablespoon lime juice
3-4 cloves crushed garlic (cause I'm a garlic lover. If you're not, scale back to 1-2)
1/4 cup chopped cilantro
1 tablespoon crushed red pepper (optional)
sea salt + pepper to taste
2 tablespoons olive oil
2 (+ some) tablespoons flour
1/4 cup (+ some) milk
3/4 cup shredded pepperjack cheese


1) Blend the peeled and pitted avocado in a food processor along with the cilantro, crushed garlic, lime juice, salt, and pepper. If you want an extra kick of spice you can add in some crushed red pepper (1 teaspoon at a time to make sure it isn't too hot.)

2) To prepare the zucchini, use a julienne peeler, or in my case a spiral slicer to get thin and long noodles. I preferred to eat them raw, but you can heat them up on a pan with a little olive oil and salt if you desire.

3) On a saucepan over medium heat, add olive oil and flour to make a white, pasty mixture. As you're using olive oil and not butter, be wary of not letting the flour burn. If it isn't becoming pasty, add more flour as needed.

4) Whisk in milk to the pan. Continue mixing until smooth. If the paste is too mushy, add in milk as needed.

5) CHEESE! Add it. Blend it till it's nice n' creamy.

6) Pour the avocado sauce onto the zoodles. Mix. Then add the cheese sauce onto the zoodles. Mix.

7) Completely optional step. Usually I would top off my pastas with some freshly shredded cheese. But to take the healthier route I decided to top it with some chopped green peppers (also grown in our garden.) They added a wonderful crunch!


  1. This looks incredible! I recently bought some zucchinis to try and make a pasta dish with. I think this one will be my first try at zoodles.

  2. Haha, I know right? It's so hard to eat healthily! But it's good to continually attempt to change that. And mmmm, zoodles? I have this huge zucchini sitting on my table right now that I have a good idea what to use it for now :)

    The Dragonfruit Diaries

  3. oh my current lunch (tomato rice) does not compare to what this creamy creation looks like (i can almost taste the delish!)
    love this modified recipe, and the idea of adding green peppers on top is great! i love a good crunch...
    and as per usual, amazing photos :)

  4. i was wondering what zoodles were - such a great idea! not sure i've heard of a julienne peeler before but anything to make kitchen life a little easier ;) i'm hunting down one right now!

    steph /

  5. This seriously looks so good <3 I'm going to give this a try!

  6. zucchinis are also taking over our garden. I'm going crazy with them already! and everyone else seems to have heaps of those things as well. so I think I have to preserve them for winter... but this meal looks good! really good actually. and I love avocado but my cilantro died already months ago :(

    Maikeni blogi - part of me

  7. Ok well this looks amazing, I'm going to have to try this ASAP! My grandma always gives me a ton of veggies from her garden so this is the perfect summer recipe.

  8. This will get me to eat avocados more!


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