Zucchini Noodle Stir-Fry with Avocado and Herb Oil

By AislePrompt Editorial · ·

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 developed and reviewed.

A vibrant, no-cook stir-fry featuring spiralized zucchini noodles tossed in a fresh herb-infused oil, topped with creamy avocado for a light yet satisfying meal. This One Pot-inspired Whole30 recipe, ready in about 25 minutes, pairs zucchini, avocado, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 Cook: 10 min Serves 2 One Pot cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchinis (1 lb) into noodles, then boil in salted water for 2 minutes; drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a skillet over medium heat, add 2 minced garlic cloves, and cook for 1 minute until fragrant without browning.
  3. Step 3: Add the drained zucchini noodles to the skillet, toss to coat, and cook for 2 minutes until warmed through.
  4. Step 4: Remove from heat, stir in 1/4 cup chopped basil, 1/4 cup chopped parsley, and 1 tbsp lemon juice, then season with salt and pepper.
  5. Step 5: Divide among plates and top each serving with 1 sliced avocado.

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