Low-Carb Zucchini Noodles with Avocado Pesto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh zucchini noodles tossed in a creamy avocado pesto make for a refreshing, low-carb vegetarian meal. This Italian-inspired low-carb recipe (vegetarian), ready in about 15 minutes, pairs medium zucchini, 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 4, 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.

Prep: 15 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Using a spiralizer, create noodles from 3 medium zucchinis. Set aside in a colander to drain excess moisture.
  2. Step 2: In a food processor, combine 1 ripe avocado, 1 cup packed fresh basil leaves, 1/4 cup fresh parsley leaves, 1 garlic clove, 2 tbsp lemon juice, 3 tbsp olive oil, 1/4 cup pine nuts, 1 tsp salt, and 1/2 tsp black pepper. Process until smooth and creamy.
  3. Step 3: Toss zucchini noodles with the avocado pesto until evenly coated. Sprinkle 1/4 cup grated parmesan cheese on top before serving for a savory finish.

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