Low-Carb Zucchini Noodles with Avocado Pesto
Fresh zucchini noodles tossed in a creamy avocado pesto make for a refreshing, low-carb vegetarian meal. This italian-inspired low carb (low carb, vegetarian) ready in about 15 minutes blends medium zucchini, ripe avocado, packed fresh basil leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 medium zucchini
- 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
- 1/2 tsp black pepper
- 1/4 cup parmesan cheese, grated
Instructions
- Step 1: Using a spiralizer, create noodles from 3 medium zucchinis. Set aside in a colander to drain excess moisture.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Carb Zucchini Noodles with Avocado Pesto take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Low-Carb Zucchini Noodles with Avocado Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Low-Carb Zucchini Noodles with Avocado Pesto?
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 Low-Carb Zucchini Noodles with Avocado Pesto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Low-Carb Zucchini Noodles with Avocado Pesto 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
- ★★★★★
Loved it! My family devoured these zoodles without even asking for pasta.
- ★★★★★
My kids actually asked for seconds. The pesto was creamy and fresh, no weird aftertaste.
- ★★★★★
Perfect for my keto meal prep. The avocado pesto made it feel luxurious, not low-carb.
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