Skin-Soothing Zucchini Noodles with Avocado Pesto
A vibrant, anti-inflammatory dish featuring zucchini noodles and creamy avocado pesto to nourish skin and support digestion. This mediterranean-inspired whole30 ready in about 15 minutes blends medium zucchini, large 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 380 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 zucchini
- 1 large avocado
- 1 cup fresh basil
- 2 garlic cloves
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Spiralize the 3 medium zucchinis into noodles using a spiralizer, then toss with 1 tsp extra-virgin olive oil to prevent sticking. Set aside.
- Step 2: In a food processor, combine the 1 large avocado, 1 cup fresh basil, 2 minced garlic cloves, 1 tbsp lemon juice, and 1/4 tsp sea salt. Process until smooth, scraping down sides as needed, then drizzle in 2 tbsp extra-virgin olive oil while blending.
- Step 3: Season the avocado pesto with 1/4 tsp black pepper and 1/4 tsp sea salt. If too thick, add 1 tsp water to reach a spoonable consistency.
- Step 4: Divide the zucchini noodles between two bowls, top with 1/4 cup avocado pesto, and serve immediately while noodles are crisp-tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Skin-Soothing 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 Skin-Soothing 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 Skin-Soothing 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 Skin-Soothing 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.
What goes well with Skin-Soothing Zucchini Noodles with Avocado Pesto?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
