If you’re looking for a healthy, delicious, and low-carb alternative to pasta, zucchini noodles with creamy avocado pesto might just become your new go-to meal. Packed with flavor, nutrients, and healthy fats, this dish is perfect for anyone following a keto or low-carb lifestyle, or simply looking to eat more vegetables in a tasty and satisfying way.
Why Choose Zucchini Noodles?
Zucchini noodles, often called “zoodles,” are a great substitute for traditional pasta. They are gluten-free, low in calories, and full of vitamins like vitamin C, B6, and potassium. Zucchini is also high in water content, which helps keep you hydrated and feeling full longer. One of the biggest benefits of switching to zucchini noodles is the significant drop in carbohydrates compared to regular pasta. A cup of cooked spaghetti has about 40 grams of carbs, while a cup of zucchini noodles has just 4 grams. This makes them an ideal choice for anyone managing their carb intake or trying to lose weight.
The Creamy Avocado Pesto: A Delicious Twist
Traditional pesto is made with basil, pine nuts, garlic, Parmesan cheese, and olive oil. In this version, we’re adding avocado to create a rich, creamy texture that coats the zucchini noodles beautifully. Avocado is a nutritional powerhouse, full of heart-healthy monounsaturated fats, fiber, and antioxidants. It not only adds creaminess but also enhances the flavor and boosts the dish’s overall nutritional value.
Ingredients You’ll Need
For the zucchini noodles: 4 medium zucchinis, spiralized 1 tablespoon olive oil Salt and pepper to taste
For the creamy avocado pesto: 1 ripe avocado, peeled and pitted 1 cup fresh basil leaves 2 tablespoons pine nuts (or walnuts for a budget-friendly option) 2 garlic cloves Juice of 1 lemon 1/4 cup grated Parmesan cheese 2–3 tablespoons olive oil Salt and pepper to taste Optional: 1–2 tablespoons water for thinning the sauce
How to Make Zucchini Noodles with Avocado Pesto
Step 1: Spiralize the Zucchini Start by spiralizing the zucchinis into noodles using a spiralizer. If you don’t have one, you can use a julienne peeler or buy pre-spiralized zucchini from the store. Once spiralized, place the noodles on a paper towel and lightly salt them to help draw out excess moisture. Let them sit while you prepare the pesto.
Step 2: Make the Avocado Pesto In a food processor or blender, combine the avocado, basil, pine nuts, garlic, lemon juice, Parmesan cheese, and olive oil. Blend until smooth and creamy. If the mixture is too thick, add a tablespoon or two of water to reach your desired consistency. Taste and adjust the salt, pepper, and lemon juice as needed.
Step 3: Cook the Zucchini Noodles Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes, just until they begin to soften. Avoid overcooking, as zucchini noodles can become mushy quickly. You want them to be tender but still have a bit of bite.
Step 4: Toss with Pesto Remove the skillet from the heat and toss the zucchini noodles with the creamy avocado pesto until well coated. Serve immediately with a sprinkle of grated Parmesan or chopped basil on top, if desired.
Variations and Add-Ins
One of the best things about this dish is how versatile it is. Here are some easy variations you can try: Add protein: Grilled chicken, shrimp, or tofu can turn this light dish into a more filling meal. Add veggies: Toss in cherry tomatoes, spinach, or mushrooms for extra color and nutrition. Make it dairy-free: Omit the Parmesan and use nutritional yeast for a vegan-friendly version. Use different nuts: Try almonds or cashews for a different flavor twist.
Health Benefits of Avocado and Zucchini
This recipe is not just tasty—it’s also packed with health benefits. Zucchini is rich in antioxidants like lutein and zeaxanthin, which support eye health. Its high water and fiber content promote good digestion and may help with weight loss. Avocado contributes heart-healthy fats, which can reduce bad cholesterol and lower your risk of heart disease. It also contains potassium, which helps regulate blood pressure, and vitamin E, a powerful antioxidant that supports skin health and immune function. Basil adds anti-inflammatory compounds and supports liver health, while garlic is known for its immune-boosting and antimicrobial properties.
Perfect for Meal Prep
Zucchini noodles with creamy avocado pesto are ideal for quick weeknight dinners or light lunches. If you’re into meal prepping, keep the zucchini noodles and pesto stored separately in airtight containers. The pesto can be made in advance and stored in the refrigerator for up to three days. To prevent the avocado from browning, place a layer of plastic wrap directly over the surface of the pesto before sealing the container. When you’re ready to eat, simply sauté the noodles and toss with the chilled pesto for a fresh and fast meal.
A Low-Carb Meal Everyone Will Love
Whether you’re following a low-carb, keto, gluten-free, or plant-based diet, this zucchini noodle dish with creamy avocado pesto checks all the boxes. It’s flavorful, easy to prepare, and so satisfying you won’t even miss the pasta. The combination of fresh basil, creamy avocado, and zesty lemon creates a refreshing and indulgent meal that feels like comfort food without the carb crash.
Final Thoughts
Low-carb zucchini noodles with creamy avocado pesto are a smart, delicious choice for anyone looking to eat healthier without sacrificing flavor. With just a few simple ingredients and minimal cooking time, this dish is perfect for busy weeknights, summer lunches, or when you’re craving something comforting but clean. Give this recipe a try and you might just find it becomes a staple in your healthy eating routine.