Description
Zucchini Noodles with Avocado Pesto is a refreshing, gluten-free, and vegan dish perfect for a quick and healthy meal. This recipe swaps traditional pasta for spiralized zucchini, tossed in a creamy avocado pesto made with fresh basil, garlic, and lemon juice. Packed with healthy fats and vibrant flavors, this dish is not only light and delicious but also incredibly easy to prepare. Whether you’re looking for a low-carb dinner or a nutrient-packed lunch, these zucchini noodles are a perfect choice.
Detailed Recipe
Ingredients
For the Zucchini Noodles:
- 4 medium zucchinis, spiralized
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Avocado Pesto:
- 1 ripe avocado
- 1 cup fresh basil leaves
- 2 garlic cloves
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 2 tablespoons nutritional yeast (optional for cheesy flavor)
- 1/4 teaspoon salt (to taste)
- 1/8 teaspoon black pepper
Instructions
- Prepare the Zucchini Noodles:
- Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
- Make the Avocado Pesto:
- In a blender or food processor, combine avocado, basil, garlic, lemon juice, olive oil, nutritional yeast (if using), salt, and pepper. Blend until smooth and creamy.
- Cook the Zucchini Noodles:
- Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes, just until slightly softened. Be careful not to overcook, as they can become mushy.
- Combine:
- Remove the skillet from heat and toss the zucchini noodles with the avocado pesto until evenly coated.
- Serve:
- Plate the noodles and garnish with fresh basil leaves, cherry tomatoes, or a sprinkle of nutritional yeast. Serve immediately.
