You know those recipes you make once then seem to gravitate back to time and time again? Zucchini Noodles with Basil Crèma has been one of those recipes in our house this summer. It is SO incredibly easy to make, comes together literally in minutes and brings serious fresh summer flavor!
Food fads and trends aside, I genuinely love zucchini noodles (or zoodles, as we call them). Never caring much for pasta, we don’t eat it often in our home, so zoodles are a great substitute in summer when they’re fresh and easy to come by.
This recipe is not dairy-free; however, you can make it reduced-dairy by substituting a dairy-free cream cheese product for the regular cream cheese (I use Daiya brand). There isn’t a good DF sub for feta that I know of, so sorry if you can’t have that, but if you can, I highly recommend buying the best Greek feta you can and trying this delicious dish!
More tips and ideas for the sauce and ingredient substitutions in my cooking video for this recipe at InglesTable.com!
Zucchini Noodles with Basil Crèma
2 or 3 medium zucchini, whole, washed, ends trimmed (no need to peel)
4 ounces cream cheese
3 ounces feta cheese
1/3 cup mayonnaise
1 cup fresh basil leaves
1 clove minced garlic
2 to 4 tablespoons milk, for thinning sauce
Salt and pepper, to taste
Cherry tomatoes, basil sprig and additional feta, optional garnishes
Spiral cut the zucchini; set “noodles” aside.
In a food processor, combine all ingredients except milk; blend until smooth.
Turn processor off, scrape down sides and blend again briefly to mix.
Use milk, adding 1 tablespoon at a time, to achieve desired thickness of the sauce.
Serve zucchini noodles topped with sauce, garnish as desired and serve.