Anti-Bloating Zucchini Noodles with Avocado Pesto
A refreshing raw meal featuring spiralized zucchini tossed in creamy avocado pesto, designed to soothe digestion and reduce bloating with low-FODMAP vegetables and healthy fats. This mediterranean-inspired whole30 ready in about 20 minutes blends (3 oz, pitted and peeled) avocado, (packed) fresh basil, garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (12 oz total, spiralized) zucchini
- 1 (3 oz, pitted and peeled) avocado
- 1/2 cup (packed) fresh basil
- 1 clove garlic
- 1 tbsp (juiced) lemon
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Place spiralized zucchini in a colander, sprinkle with 1/4 tsp sea salt, and toss gently; let sit for 5 minutes to draw out excess moisture. Rinse thoroughly under cold water and pat dry with a clean kitchen towel.
- Step 2: In a food processor, combine avocado, basil, garlic, lemon juice, olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Process until smooth and creamy, scraping down sides as needed.
- Step 3: Toss dried zucchini noodles with avocado pesto until evenly coated, then serve immediately to prevent browning and maximize freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Anti-Bloating Zucchini Noodles with Avocado Pesto take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Anti-Bloating Zucchini Noodles with Avocado Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Anti-Bloating Zucchini Noodles with Avocado Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Anti-Bloating Zucchini Noodles with Avocado Pesto for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Anti-Bloating Zucchini Noodles with Avocado Pesto?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
