Zucchini Noodles with Avocado Pesto: A Light, Creamy, Plant-Based Dinner

🥒 Zucchini Noodles with Creamy Avocado Pesto

A light, plant-based dinner that’s creamy, fresh, and surprisingly filling.

📝 From Amy:

Some nights, I just want something cozy and clean—and this zucchini noodle bowl totally delivers. The avocado pesto is silky, garlicky, and full of good fats, and the zoodles make it feel like you’re twirling pasta—but without the heavy after-dinner slump. It’s one of those simple meals that feels like a treat, even though it comes together in under 20 minutes.

🛒 Ingredients

(Serves 2)

For the noodles:

• 2 medium zucchini, spiralized
• 1 tbsp olive oil
• Pinch of salt

For the avocado pesto:

• 1 ripe avocado
• 1 cup fresh basil leaves
• 1 small garlic clove
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 2–3 tbsp water (to thin)
• Salt and pepper to taste
• Optional: 1 tbsp nutritional yeast or grated parmesan (if not vegan)

Toppings (optional):

• Cherry tomatoes, halved
• Toasted pine nuts or hemp seeds
• Fresh basil leaves
• Cracked black pepper

🍃 Instructions

1. In a blender or food processor, combine all pesto ingredients and blend until smooth. Add water as needed for desired consistency.
2. Heat olive oil in a large skillet over medium heat. Sauté zucchini noodles for 2–3 minutes until just tender (don’t overcook or they’ll get soggy).
3. Remove from heat and toss zoodles with the creamy avocado pesto until evenly coated.
4. Top with extras like cherry tomatoes, seeds, or fresh basil.
5. Serve warm or chilled—it’s delicious either way!

🌿 Amy’s Wellness Tip

Zucchini noodles are rich in water and fiber, while the avocado gives you satisfying healthy fats to keep you full longer. It’s a great way to reset after a heavier day or just get more greens on your plate.