I’ll be honest, the first time I swapped pasta for zucchini noodles, I thought I’d miss the carbs. But then I tossed those spiraled ribbons in creamy avocado pesto, and wow, it turned into one of my favorite low carb vegetarian recipes. The texture feels fresh, the flavor’s bold, and the best part—you don’t feel heavy afterward. This dish checks so many boxes at once. It’s one of those low carb zucchini recipes that actually satisfies, it sneaks in the heart-healthy fats from avocado, and it’s quick to make. In fact, you could be twirling a forkful in less than fifteen minutes. I make it on nights when I want something light but still filling. Or on days when I tell myself I should eat more greens (which is pretty often, honestly). I’ve tried a lot of healthy quinoa recipes, and while this one doesn’t even need grains, it still belongs in that family of meals that leave you energized. Think of it as a zucchini noodles recipe that doubles as comfort food. It lands perfectly on the list of Low Carb Healthy Recipes, and honestly, healthy low carb recipes don’t get more simple than this. Plus, if you’ve been searching for avocado recipes healthy enough to feel good about, this one’s going to make you smile.
Table of Contents
- 1 Key Takeaways
- 2 Easy Raw Avocado Pesto Zucchini Noodles Recipe
- 3 Ingredients for Raw Avocado Pesto Zucchini Noodles
- 4 How to Make Raw Avocado Pesto Zucchini Noodles
- 5 Tips for Making Raw Avocado Pesto Zucchini Noodles
- 6 Making Raw Avocado Pesto Zucchini Noodles Ahead of Time
- 7 Storing Leftover Zucchini Noodles
- 8 Try these pasta salads next
- 9 Raw Avocado Pesto Zucchini Noodles
- 10 Nutrition
1 Key Takeaways
I am Linda from Cook Daily Recipe at https://www.cookdailyrecipes.com. I love light meals that still feel bold. This one hits that mark. Two ripe avocados meet basil and lemon. Fresh zucchini stands in for pasta. The bowl lands bright, creamy, and quick.
The first bite brings clean flavor. The noodles stay crisp. The pesto clings. I taste herbs, citrus, and a soft nut note. I feel full yet light. The dish sits on the table in minutes.
We cook less and eat fresh. We lean on plants. We keep cost low. This fits low carb vegetarian recipes, and I repeat that promise in my kitchen. I reach for this on busy nights and after long walks. It never lets me down.
2 Easy Raw Avocado Pesto Zucchini Noodles Recipe
I start with a sharp peeler or a spiral tool. I spin firm zucchini into curls. I pat them dry. I want crunch. I want bite. Now the pesto. Avocado goes in the cup. Basil joins it. Garlic wakes it up. Lemon lifts it. Olive oil brings it together.
I blend until smooth. A quick taste test guides salt and pepper. I toss the pesto with the noodles. The sauce coats each strand. The bowl looks green and sunny. It smells like a small garden after rain.
This easy bowl fits low carb vegetarian recipes for busy days. It fits a calm lunch. It fits a late dinner. I add seeds for crunch or cherry tomatoes for pop. The path stays simple. The flavor stays high.
3 Ingredients for Raw Avocado Pesto Zucchini Noodles
Zucchini I choose two medium zucchini with tight skin and a firm feel. They turn into crisp ribbons that hold sauce well and keep a clean taste in each forkful.
Avocado One large avocado gives body and a soft mouthfeel. I pick one that yields a little under gentle pressure. The flesh blends into a smooth pesto that clings to every strand.
Basil A packed half cup brings a cool herb finish. Small leaves taste sweet. I rinse and pat dry so water does not thin the sauce and the green stays bright.
Garlic One small clove adds a quick punch. I mince it fine. The sharp note wakes the creamy base without taking over the bowl.
Lemon juice Two spoons of fresh juice add lift. The acid cuts through the fat so the bite ends clean and the next bite calls your name.
Olive oil Two spoons round the sauce. A mild oil keeps the avocado front and center. I pour in a thin stream as I blend.
Pine nuts or almonds Two spoons add nut depth. I keep a few for garnish. A light toast in a dry pan brings a warm aroma.
Salt and black pepper A pinch at a time guides balance. I taste and adjust near the end so the flavors stay bright.
4 How to Make Raw Avocado Pesto Zucchini Noodles
Step one Wash and dry the zucchini. Create noodles with a spiral tool. Lay the curls on a towel. Pat to remove moisture. This keeps a firm bite and helps the sauce cling.
Step two Add avocado, basil, garlic, lemon juice, olive oil, nuts, salt, and pepper to a blender cup. Blend until smooth and thick. Scrape the sides. Blend again until the texture turns silky.
Step three Place noodles in a wide bowl. Spoon on the pesto. Toss with tongs until each strand looks glossy and green. Taste and adjust salt and pepper. Finish with a squeeze of lemon.
Step four Plate the noodles. Add a sprinkle of nuts and torn basil. Serve at once for peak snap and aroma. We sit and eat right away. The bowl feels fresh and bright.
5 Tips for Making Raw Avocado Pesto Zucchini Noodles
Pick firm zucchini. Soft ones turn watery. A dry noodle grips pesto and gives a better chew. I blot with paper towels and keep a steady hand with the tongs.
Blend the pesto until smooth. Small grainy bits mean the oil needs one more pass. A silky sauce moves well through the curls and keeps each bite even.
Season late. Salt pulls water from the noodles. I salt the pesto first, then taste the final toss. This method protects texture and keeps the low carb vegetarian recipes goal on track.
6 Making Raw Avocado Pesto Zucchini Noodles Ahead of Time
I mix the pesto a few hours ahead. I press plastic wrap right on the surface. The cover limits browning and keeps the green tone strong. A small squeeze of lemon in the cup helps too.
I curl the zucchini and store it dry. A lined container works well. I leave the toss for the last minute. The noodles keep snap and the sauce stays bright.
For lunch at work I pack noodles in one box and pesto in a small jar. I shake the jar, pour, and toss. The bowl feels fresh. This fits vegetarian low carb dishes when days run long.
7 Storing Leftover Zucchini Noodles
Leftovers sit best when stored in two parts. I keep extra pesto in a small jar with a tight lid. I keep plain noodles in a dry box. This split holds texture.
When ready to eat I toss what I need. A splash of lemon wakes the sauce. A crack of pepper brings a light heat. Fresh basil on top adds a cool finish.
For a bigger plate I add cherry tomatoes or a spoon of cooked quinoa. That move still fits low carb plant based recipes for many eaters and brings color to the bowl.
8 Try these pasta salads next
9 Raw Avocado Pesto Zucchini Noodles
Low Carb Vegetarian Recipes with Raw Avocado Pesto Zucchini Noodles
Ingredients
- 2 medium zucchini, spiralized
- 1 ripe avocado, pitted and peeled
- 1/4 cup fresh basil leaves
- 2 tablespoons pine nuts
- 1 garlic clove
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Spiralize the zucchini into noodles and set aside.
- In a food processor, blend avocado, basil, pine nuts, garlic, lemon juice, and olive oil until smooth.
- Season the pesto with salt and pepper.
- Toss the zucchini noodles with the avocado pesto until coated evenly.
- Serve immediately, garnished with extra basil or pine nuts if desired.
10 Nutrition
One serving gives about two cups. Calories near two hundred seventy five. Carbs near eighteen grams. Fiber near eight grams. Protein near five grams. Fat near twenty two grams with a small share from nuts. Sodium stays low with smart salting.
These numbers change with add ins. Extra nuts raise fat and calories. A handful of cherry tomatoes raises carbs a little. A spoon of cooked quinoa adds protein and brings a soft bite.
This dish supports low carb vegetarian recipes goals. The bowl leaves me full and clear headed. I get color, crunch, and clean flavor in every forkful.
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