Low-Carb Zucchini Noodles with Avocado Pesto and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Light and creamy avocado pesto tossed with fresh zucchini noodles and juicy cherry tomatoes for a refreshing low-carb 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 3, 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.

Ingredients

• 3 medium zucchini
• 1 large ripe avocado
• 1 cup packed fresh basil leaves
• 1 garlic clove
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1/4 cup parmesan cheese, grated
• 1 cup cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes (optional)

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Instructions

1. Step 1: Using a spiralizer, create noodles from 3 medium zucchinis and set aside in a large bowl.
2. Step 2: In a food processor, blend 1 large ripe avocado, 1 packed cup fresh basil leaves, 1 minced garlic clove, 2 tbsp lemon juice, 3 tbsp olive oil, and 1/4 cup grated parmesan cheese until smooth and creamy.
3. Step 3: Pour the avocado pesto over the zucchini noodles and toss gently to coat evenly.
4. Step 4: Add 1 cup halved cherry tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if using, stirring gently to combine.
5. Step 5: Serve immediately for a fresh texture or chill for 15 minutes to meld flavors.