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Zucchini Noodles with Avocado Pesto

Serves 5 (depending on the size of the Zucchini)


1 container of cherry tomatoes

Optional: grated parmesan cheese to sprinkle on top

Oil for the pan

For the Avocado Pesto Sauce:

2 avocados

¼ cup olive oil

1.5 cups of basil

¼ cup pine nuts

2 garlic gloves

Pinch of salt

Pinch of pepper


Tools needed:

Spiralizer or peeler

  • Spiralizers can be bought for under $15 at grocery stores and bed bath and beyond. Peelers work too but are much more time consuming than spiralizers.


  1. Use a spiralizer or peeler to make zucchini noodles. Place them in a colliders in the sink to allow extra water to drain.

  2. Meanwhile, cut cherry tomatoes in half.

  3. Blend the sauce ingredients in a food processor.

  4. Cook the zucchini noodles and cherry tomatoes in a large pan for about 5 minutes or until tender.

  5. Serve the zucchini noodles with the avocado pesto sauce and a sprinkle of grated parmesan cheese.  Eat with your choice of protein on the side.


260 cals, 8g C, 6g P, 26g F

Click here to download the recipe.


  1. Instead of the avocado pesto, use the Light Pesto recipe for the noodles and serve with the Pesto Chicken.

  2. Replace the pesto with your favorite tomato pasta sauce and serve with Parmesan Chicken Tenders or Turkey Meatballs.

  3. Try the Greek Yogurt Alfredo Sauce on the zucchini noodles with any lean protein.

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