Gluten-Free Zucchini Noodles with Avocado Pesto

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Fresh zucchini noodles tossed in a creamy, dairy-free avocado pesto for a light and nutritious gluten-free meal. This Mediterranean-inspired gluten-free recipe (vegetarian), ready in about 15 minutes, pairs medium zucchinis, ripe avocado, fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 large medium zucchinis
• 1 whole ripe avocado
• 1 cup packed fresh basil leaves
• 1 large garlic clove
• 2 tablespoons lemon juice
• 1/4 cup pine nuts
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cherry tomatoes, halved

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Instructions

1. Step 1: Using a spiralizer or vegetable peeler, create noodles from 3 large medium zucchinis and set aside in a large bowl.
2. Step 2: In a food processor, combine 1 whole ripe avocado, 1 cup packed fresh basil leaves, 1 large garlic clove, 2 tablespoons lemon juice, 1/4 cup pine nuts, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; process until smooth and creamy.
3. Step 3: Pour the avocado pesto over the zucchini noodles and gently toss with 1/2 cup halved cherry tomatoes until noodles are evenly coated.
4. Step 4: Serve immediately for a fresh, light meal or chill for 10 minutes to let flavors meld.