Home » Recipes » Zucchini Noodles with Avocado Pesto — Light Low-Carb Healthy Dinner

Zucchini Noodles with Avocado Pesto — Light Low-Carb Healthy Dinner

April 7, 2026

Low-carb zucchini noodles tossed in a rich, dairy-free avocado pesto with cherry tomatoes — a light, fresh healthy dinner that's ready in 20 minutes.

Prep

15 min

Cook

5 min

Total

20 min

Servings

2 DIFFICULTY

Easy

INGREDIENTS:

4 medium zucchini
2 ripe avocados
1 cup fresh basil leaves
3 cloves garlic
2 tbsp lemon juice
3 tbsp olive oil
2 tbsp pine nuts (or walnuts)
1 cup cherry tomatoes (halved)
Salt and pepper to taste
2 tbsp parmesan (optional)

INSTRUCTIONS:

Make the zucchini noodles. Use a spiralizer, julienne peeler, or box grater to turn zucchini into noodles. Pat dry with paper towels — removing moisture is key, so your dish isn’t watery.
Blend the avocado pesto. In a blender or food processor, combine avocados, basil, garlic, lemon juice, olive oil, pine nuts, salt, and pepper. Blend until smooth and creamy.
Warm the noodles (optional). Heat a pan over medium heat, drizzling in a little oil. Add zucchini noodles and toss for 2–3 minutes only — you want them slightly tender but still with a bite. Don’t overcook!
Toss with pesto. Transfer zucchini noodles to a large bowl. Add avocado pesto and toss until every noodle is coated. Add cherry tomatoes and gently mix.
Serve and finish. Divide between 2 plates. Top with extra cherry tomatoes, pine nuts, and parmesan if using. Serve immediately.

💚 Why It's Good For You

Zucchini noodles are 95% water — extremely low in calories, great for weight management
Avocado pesto packs in heart-healthy fats, vitamin E, and folate
Basil contains antioxidants and anti-inflammatory oils
This dish is completely grain-free and naturally gluten-free

💡 Tips & Swaps

Dry the zucchini well: The biggest secret to non-watery zucchini noodles is thoroughly patting them dry.

Eat immediately: Zucchini noodles release moisture fast — best eaten right away.

Add protein: Top with grilled chicken or shrimp.

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