Low-Carb Zucchini Noodles with Avocado Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

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

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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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.

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