Sautéed Avocado Pesto Zucchini Noodles
Creamy avocado pesto coats spiralized zucchini noodles for a refreshing, nutrient-packed meal. This mediterranean-inspired vegetarian (gluten-free, dairy-free) ready in about 30 minutes blends medium, spiralized zucchini, pitted and peeled avocado, garlic 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 173 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
- 4 medium, spiralized zucchini
- 1, pitted and peeled avocado
- 2 cloves garlic
- 1/2 cup fresh basil
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp pine nuts
Instructions
- Step 1: Place spiralized zucchini noodles in a colander, sprinkle with 1/4 tsp salt, and let sit 10 minutes to release moisture; pat dry with kitchen towel.
- Step 2: In a food processor, combine peeled avocado, 2 garlic cloves, 1/2 cup fresh basil, 1 tbsp lemon juice, 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; process until smooth.
- Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat.
- Step 4: Add zucchini noodles and cook 3-5 minutes, stirring occasionally, until tender but still al dente.
- Step 5: Stir in avocado pesto until noodles are evenly coated.
- Step 6: Sprinkle with 2 tbsp pine nuts and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Avocado Pesto Zucchini Noodles take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Avocado Pesto Zucchini Noodles?
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 Sautéed Avocado Pesto Zucchini Noodles?
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 Sautéed Avocado Pesto Zucchini Noodles 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 Sautéed Avocado Pesto Zucchini Noodles gluten-free?
Yes — this recipe is tagged gluten-free, dairy-free, low-carb, vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
