Avocado-Cilantro Zucchini Noodles
Creamy avocado-based pesto tossed with zucchini noodles and fresh cilantro for a refreshing, nutrient-packed keto side dish. This mexican-inspired vegetarian (vegetarian, keto) ready in about 10 minutes pairs medium, spiralized zucchini, ripe avocado, packed fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 3 medium, spiralized zucchini
- 1, ripe avocado
- 1/4 cup, packed fresh cilantro
- 2 tbsp lime juice
- 3 tbsp olive oil
- 2, minced garlic cloves
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Place avocado flesh, 1/4 cup packed fresh cilantro, 2 minced garlic cloves, 2 tbsp lime juice, 3 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper into a food processor. Blend on high for 2 minutes until completely smooth, scraping down sides once.
- Step 2: Toss 3 medium spiralized zucchinis with 2 tbsp of the avocado pesto until evenly coated, ensuring every strand is glistening with sauce.
- Step 3: Gently fold in the remaining 1 tbsp pesto and serve immediately while zucchini noodles are still crisp-tender to prevent sogginess.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Cilantro Zucchini Noodles take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado-Cilantro Zucchini Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, spiralized zucchini from drying out.
Can I substitute ingredients in Avocado-Cilantro Zucchini Noodles?
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 Avocado-Cilantro Zucchini Noodles 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.
Is Avocado-Cilantro Zucchini Noodles vegetarian?
Yes — this recipe is tagged vegetarian, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
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