Blended Avocado Basil Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Creamy, herbaceous noodles made from spiralized zucchini and blended avocado, ready in minutes. This Mediterranean-inspired vegetarian recipe (low-carb, keto), ready in about 15 minutes, blends zucchini, avocado, fresh basil into a quick blender drink — a fast breakfast, a pre-workout pour, or an afternoon energy boost, with nothing to wash up but the pitcher. Each serving lands at about 125 calories and feeds 2, so it works as a grab-and-go breakfast, a post-gym refuel, or a snack that holds you to the next meal. 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

• 1 medium (1/2 lb) zucchini
• 1/2 large avocado
• 1/4 cup fresh basil
• 1 tbsp extra virgin olive oil
• 1/2 tbsp lemon juice
• 1/2 clove garlic
• 1/8 tsp salt
• 1/16 tsp black pepper

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Spiralize zucchini into noodles and place in a colander to drain for 10 minutes, then pat dry with a clean towel.
2. Step 2: In a blender, combine avocado, basil, olive oil, lemon juice, garlic, salt, and black pepper. Blend on high until smooth and creamy, scraping down sides as needed.
3. Step 3: Toss drained zucchini noodles with avocado pesto until evenly coated, ensuring all strands are covered.