If you’re on the lookout for a fresh, vibrant dinner that comes together in about 20 minutes and doesn’t require a ton of cleanup, you’re in the right place! This Zucchini Noodles with Avocado Pesto is a delightful, no-cook meal that your family will love. Seriously, it’s so versatile you can easily switch up the ingredients based on what you have on hand or what’s lurking in your fridge. Perfect for a leisurely weeknight meal or if you’re just needing to clean out the fridge!
Ingredients for Zucchini Noodles
- Two medium zucchinis
- A ripe avocado
- A cup of fresh basil
- Lemon Juice : 2 tablespoons
- one clove of fresh garlic
- Olive Oil
- Salt and Pepper
- Grated Parmesan or Toasted Pine Nuts (Optional)
Let’s Get Cooking!
Wondering how to whip up these Zucchini Noodles with Avocado Pesto? It’s simpler than you think!
Spiralize the Zucchini : Grab your spiralizer and turn those medium zucchinis into beautiful, curly noodles. This usually takes about 5 minutes. Set those aside in a colander; you want them to drain off any excess moisture while you make the pesto.
Make the Pesto : In a blender (or food processor), toss in your ripe avocado, freshly picked basil, lemon juice, that one clove of garlic, and the olive oil. Blend until smooth and creamy. The key is getting it super blended, about 1-2 minutes. Add a couple pinches of salt and pepper as you blend. Taste and adjust those flavors, that’s when magic happens!
Toss the Noodles : In a big bowl, combine those zucchini noodles with the freshly made avocado pesto. Toss gently but thoroughly until every noodle is coated, which should take just a moment. If you want it warm, let them sit for a minute to absorb the flavors.
Serve! Dish it out right away! You can sprinkle with grated Parmesan or top with those toasted pine nuts if you like (which, trust me, I highly recommend). You’re all set for a stunning, colorful dinner!
Why I Love This Recipe
This zucchini noodles with avocado pesto is absolutely my go-to recipe when I’m in a pinch, and I kid you not, in this family, we’re all real suckers for anything pasta! The best part is that it’s not just a comfort food staple; it’s also incredibly versatile. You can swap in whatever you have lying around, and yet, it always feels so special! And honestly, my kids love these noodles, which is a true victory in my kitchen!
If you loved this easy recipe, be sure to check out my Japanese Beef Bowl, my Crispy Takoyaki, or my Dorayaki Japanese Red Bean Pancakes!
Why This Recipe Works
Quick & Easy
This dish comes together in under 20 minutes! With just a few ingredients and no cooking, you can have dinner on the table in a flash; and let’s be real, who doesn’t love a little extra time to relax after a long day?
Budget-Friendly
All the ingredients are super accessible and won’t break the bank. From zucchinis to avocados and basic pantry staples, this meal is economically satisfying.
Customizable
The beauty of this recipe is that it’s tailor-made for your tastes. Don’t love garlic? Leave it out! Want more greens? Toss in some spinach. Have leftover cooked chicken? Go ahead, just shred it right over the top!
Comfort Food
This bowl of zucchini noodles is loaded with tons of flavor thanks to that creamy avocado pesto. It’s filling without feeling heavy, making it ideal for those nights when you just want something light but satisfying.
Serving & Storage Tips
How to Serve This Zucchini Noodle Dish
These noodles are great on their own, but consider pairing them with some grilled chicken or shrimp for protein! It also pairs wonderfully with garlic bread or a side salad for a more complete meal.
Storage
This dish is best served fresh, but if you have leftovers, keep them in an airtight container in the fridge for 2-3 days. Just note that zucchini tends to release moisture, so the noodles may go a bit soggy.
Reheating Instructions
To reheat, you can pop it in the microwave for 30 seconds to 1 minute, or alternatively, warm in a skillet over low heat for that perfect texture.
Freezer Friendly?
I recommend against freezing this dish as the zucchini noodles lose their texture when thawed. However, you could freeze the avocado pesto separately, and it stays good for up to three months!
In Conclusion
Let’s be honest, if you’re always busy (like most of us!), this Zucchini Noodles with Avocado Pesto should become your best friend in the kitchen. With just a few ingredients, it’s fast, delicious, and a fantastic way to get in your veggies while keeping dinnertime simple! I can’t wait for you to try it and make it your own! Enjoy! Follow us on Pinterest for daily meal inspiration!
Zucchini Noodles with Avocado Pesto
Ingredients
Method
- Spiralize the zucchini into curly noodles and set aside in a colander to drain excess moisture.
- In a blender or food processor, combine the avocado, basil, lemon juice, garlic, and olive oil. Blend until smooth and creamy, about 1-2 minutes. Season with salt and pepper to taste.
- In a large bowl, combine the zucchini noodles with the avocado pesto. Toss gently until the noodles are well coated.
- Serve immediately, optionally garnished with grated Parmesan or toasted pine nuts.