Zucchini Noodle Stir-Fry with Avocado Cream
A low-FODMAP, easy-to-digest meal that alleviates bloating while providing sustained energy through healthy fats and fiber. This mediterranean-inspired vegetarian ready in about 28 minutes pairs medium zucchini, large avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 zucchini
- 1 large avocado
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 2 garlic cloves
- 1 tsp lemon zest
- 1/4 cup fresh basil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Spiralize 4 medium zucchini into noodles, then pat dry with paper towels to remove excess moisture. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add 2 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned. Add 1 cup halved cherry tomatoes and cook for 2 minutes until they begin to soften.
- Step 3: Toss in the zucchini noodles, 1 tsp lemon zest, 1/4 tsp sea salt, and 1/8 tsp black pepper. Cook for 4-5 minutes, stirring frequently, until zucchini is tender-crisp but not mushy. Remove from heat, blend 1 large avocado with 1/4 cup fresh basil until smooth, and stir into the noodles until creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini Noodle Stir-Fry with Avocado Cream take to make?
Total time is about 28 minutes (20 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini Noodle Stir-Fry with Avocado Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Zucchini Noodle Stir-Fry with Avocado Cream?
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 Zucchini Noodle Stir-Fry with Avocado Cream 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.
What goes well with Zucchini Noodle Stir-Fry with Avocado Cream?
Mediterranean vegetarian 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
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
