Avocado-Cilantro Zucchini Noodles with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A refreshing, creamy pasta alternative with vibrant herbs and tangy tomatoes, ready in 15 minutes without cooking the zucchini. This Mediterranean-inspired vegetarian recipe (low-carb), ready in about 15 minutes, pairs zucchini, avocado, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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, spiralized zucchini
• 1/2 ripe avocado
• 2 tbsp oil-packed, drained sun-dried tomatoes
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp olive oil
• 1 clove minced garlic
• 1/8 tsp sea salt

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Place spiralized zucchini in a colander and sprinkle with 1/8 tsp sea salt. Toss gently and let sit for 5 minutes to draw out excess moisture, then pat dry with paper towels.
2. Step 2: In a blender, combine 1/2 ripe avocado, drained sun-dried tomatoes, 1 tbsp lime juice, 1 tsp olive oil, and 1 minced garlic clove. Blend until smooth, scraping down sides as needed.
3. Step 3: Toss the drained zucchini noodles with the avocado sauce and 1/4 cup chopped cilantro until evenly coated.
4. Step 4: Adjust seasoning with additional lime juice or salt if needed. Serve immediately at room temperature.