Spiralized Zucchini pasta (Zoodles) tossed in a creamy avocado pesto sauce. A quick and tasty low-carb healthier alternative to traditional pasta!

I am not a big pasta fan but sometimes I need to switch it up from lettuce wraps and salad. I used fresh basil, but you could also use parsley, cilantro or mint or a combo of herbs also works very well! The mint brings a different flavor so taste test first 😉

I like to pair this with a delicious chuck roast and banana peppers and/or giardiniera! You could also serve with sauteed garlic shrimp as a traditional pasta.

Zucchini Avocado Pesto


  1. 3-4 large or 5-6 small zucchini
  2. 1 teaspoon olive oil
  3. 3 cloves garlic, crushed or minced
  4. For the avocado sauce:
  5. 2 ripe avocados, pitted, and peeled
  6. large handful of cilantro (about ? cup loosely packed)
  7. 1 lemon, squeezed
  8. ½ teaspoon salt (or to taste)
  9. ¼ teaspoon black pepper
  10. water, as needed


  1. Slice the ends of your zucchini off. Use a spiralizer to make your zucchini noodles. Heat a large pan to high heat. Add 1 teaspoon olive oil to pan then add crushed garlic. Cook garlic for just a few seconds or until it turns golden. Add the noodles, toss to combine with the garlic and cook for just a few seconds then remove pan from heat and set aside to cool.
  2. While the zucchini pasta is cooling, Add avocado, herbs (cilantro, parsley, or basil), lemon juice, salt, and pepper. Blend until mixture is creamy, (optional, add 2-3 tablespoons water or until mixture reaches a creamy, pourable consistency.
  3. Pour sauce on zucchini noodles. Toss and serve. Garnish with red pepper or additional chopped cilantro. Enjoy warm or at room temp!
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