Quick-Sautéed Zucchini Noodles with Avocado Dressing

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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.

Light and vibrant zucchini noodles tossed in a creamy avocado-lemon dressing, perfect for a refreshing keto meal. This Mediterranean-inspired vegetarian recipe (low-carb), ready in about 15 minutes, pairs zucchini, avocado, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 Mediterranean cuisine 220 cal/serving

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Ingredients

4 medium, spiralized zucchini
1 ripe avocado
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1/4 cup, chopped fresh basil
1 clove, minced garlic
1/4 tsp salt
1/4 tsp black pepper
1/4 cup, crumbled (optional) feta cheese

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Instructions

Step 1: Place spiralized zucchini noodles in a large bowl.
Step 2: In a food processor, combine avocado, lemon juice, olive oil, chopped basil, minced garlic, salt, and black pepper. Blend until smooth and creamy, scraping sides as needed.
Step 3: Pour avocado dressing over zucchini noodles and toss gently until evenly coated.
Step 4: Serve immediately, optionally sprinkled with crumbled feta cheese.