Avocado-Cilantro Zucchini Noodles with Sun-Dried Tomatoes
A refreshing, creamy pasta alternative with vibrant herbs and tangy tomatoes, ready in 15 minutes without cooking the zucchini. This mediterranean-inspired vegetarian (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Toss the drained zucchini noodles with the avocado sauce and 1/4 cup chopped cilantro until evenly coated.
- Step 4: Adjust seasoning with additional lime juice or salt if needed. Serve immediately at room temperature.
Frequently asked questions
How long does Avocado-Cilantro Zucchini Noodles with Sun-Dried Tomatoes take to make?
Total time is about 15 minutes (15 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 with Sun-Dried Tomatoes?
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 zucchini from drying out.
Can I substitute ingredients in Avocado-Cilantro Zucchini Noodles with Sun-Dried Tomatoes?
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 with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 with Sun-Dried Tomatoes low-carb?
Yes — this recipe is tagged low-carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe is a game-changer! The avocado and cilantro combo is perfect.
- ★★★★★
Loved it! My family devoured these zoodles.
- ★★★★☆
The zucchini noodles were great, but the sun-dried tomatoes were a bit too chewy.
