Sautéed Zucchini Noodles with Avocado Pesto
Crisp zucchini noodles tossed in a vibrant avocado pesto with fresh herbs and lemon, offering a refreshing low-carb alternative to pasta. This mediterranean-inspired keto (vegetarian, dairy-free) ready in about 25 minutes blends medium, spiralized Zucchini, pitted Avocado, Fresh basil 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 320 calories and feeds 2, 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, spiralized Zucchini
- 1, pitted Avocado
- 1/2 cup Fresh basil
- 2 tbsp Pine nuts
- 1 clove Garlic
- 1/2, juiced Lemon
- 2 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 3 medium spiralized zucchini noodles and cook for 2 minutes until just tender but still al dente; immediately transfer to a colander and rinse under cold water to stop cooking.
- Step 2: In a food processor, combine 1 pitted avocado, 1/2 cup fresh basil, 2 tbsp pine nuts, 1 minced garlic clove, 1/2 lemon juiced, 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Process until smooth and creamy, scraping down sides as needed.
- Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add drained zucchini noodles and toss with 1/2 cup avocado pesto until evenly coated. Cook for 2-3 minutes until heated through, stirring gently to avoid breaking noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini Noodles with Avocado Pesto take to make?
Total time is about 25 minutes (15 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 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 Sautéed 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 Sautéed Zucchini Noodles with Avocado Pesto for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Zucchini Noodles with Avocado Pesto vegetarian?
Yes — this recipe is tagged vegetarian, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this sautéed are incredible.
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
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