Sautéed Zucchini Noodles with Avocado Pesto

April 13, 2015 by
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Zucchini Noodles with Avocado Pesto

Sauteed Zucchini Noodles with Avocado Pesto

A couple months ago I was in Bed Bath and Beyond and saw a cool kitchen gadget I’d never seen before. It was an inexpensive little handheld spiral vegetable slicer. I’m not generally an impulse purchaser, and especially when it comes to “as seen on TV” products, but veggie noodles just sounded so yummy, I forked over $14 and bought one.

I think it has been one of my best kitchen buys. It is so small it takes up almost no room in my dismally inadequate kitchen storage space. AND it makes some delicious zucchini noodles! I’m so in love with zucchini noodles right now! My husband and I both agree that when making spaghetti, zucchini noodles taste so much better than their grainy counterparts.

This time I decided that instead of zucchini noodle spaghetti, I wanted to do a Zucchini Noodles with Avocado Pesto dish. We are huge avocado eaters in our house. They are one of those grocery items that we splurge on. Besides being delicious, they are loaded with health benefits.

You guys, this turned out AMAZING! So delicious, so healthy for you, and so quick to make.

Zucchini Noodle Maker

Using a spiral vegetable slicer spiral your 2-4 (depending on size) zucchinis onto a paper towel-lined plate. As you can see above, my zucchini were itty bitty.

Zucchini Noodles

Doesn’t that look delicious already?!

Once you have spiraled all your noodles, place another paper towel on top of the noodles. With your hand, gently apply a little bit of pressure to the noodles. Zucchinis are very moist and this will help get a little of the moisture out so you aren’t eating soggy noodles.

While the noodles are drying a bit on the paper towels, it is time to make your avocado pesto sauce!

Scoop the avocado from its skin, removing the pit, into a food processor, blender, NutriBullet, etc. (I happen to be in LOVE with our NutriBullet. Between my husband and I, we use it multiple times a day.) Add 2 tbsp. EVOO, 3 tbsp. pesto sauce, 1 tbsp Parmesan cheese, and 1 tsp. lemon juice. Blend until mostly smooth. (If you find the mixture is too thick just add more olive oil in 1 tsp increments.)

Avocado Pesto Sauce

Heat 1 tbsp EVOO in a frying pan on med-high heat. Wait until the oil is hot (be careful not to burn you oil!) and add the noodles. Add a dash of salt. Sauté your zucchini noodles for 2 minutes. Do not over-cook or they will be soggy.

Sauteed Zucchini Noodles

Remove from pan immediately and top with avocado pesto. Add desired amount of Parmesan cheese and minced basil and you have a vitamin packed, absolutely delicious, clean-eating lunch or dinner!

Sautéed Zucchini Noodles with Avocado Pesto Sauce

If you’d like to print out or save the recipe, just check out the handy printable Sautéed Zucchini Noodles with Avocado Pesto Sauce recipe below.

The recipe below serves 2, but you can always double or triple. 🙂

Zucchini Noodles with Avocado Pesto Recipe

Yields Serves 2

Sautéed Zucchini Noodles with Avocado Pesto Sauce

10 minPrep Time

2 minCook Time

12 minTotal Time

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Ingredients

  • 2-4 zucchinis - depending on size
  • 1 avocado
  • 3 tbsp pesto sauce
  • 1 tbsp Parmesan cheese
  • 1 tsp lemon juice
  • Fresh basil leaves (minced and whole)
  • 3 tbsp extra virgin olive oil (EVOO) - divided
  • dash of salt

Instructions

    Preparing Your Noodles:
  • Using a spiral vegetable slicer spiral your 2-4 (depending on size) zucchinis onto a paper towel-lined plate.
  • Once you have spiraled all your noodles, place another paper towel on top of the noodles. With your hand, gently apply a little bit of pressure to the noodles. Zucchinis are very moist and this will help get a little of the moisture out so you aren't eating soggy noodles.
  • While the noodles are sitting out on the paper towels, make your avocado pesto sauce.
    • Avocado Pesto Sauce:
  • Scoop the avocado from its skin, removing the pit, into a food processor, blender, Nutribullet, etc.
  • Add 2 tbsp. EVOO, 3 tbsp. pesto sauce, 1 tbsp Parmesan cheese, and 1 tsp. lemon juice. Blend until mostly smooth.
    • Cooking Your Noodles:
  • Heat 1 tbsp EVOO in a frying pan on med-high heat. Wait until the oil is hot (be careful not to burn you oil!) and add the noodles.
  • Add a dash of salt.
  • Sauté your zucchini noodles for 2 minutes. Do not over-cook or they will be soggy.
  • Remove from pan immediately and top with avocado pesto.
  • Add desired amount of Parmesan cheese and minced basil.
  • Enjoy!
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https://www.ohsosavvymom.com/2015/04/sauteed-zucchini-noodles-with-avocado-pesto-sauce/

But wait! Did you know these Zucchini Noodles with Avocado Pesto are also 21 Day Fix Friendly?!

21 Day Fix Friendly - Zucchini Noodles with Avocado Pesto

To make these Zucchini Noodles with Avocado Pesto for your 21 Day Fix just follow these simple steps:

  • Fill green container with zucchini noodles (1 Green)
  • Fill Blue container with pesto (1 Blue, 1tsp)

If you liked this Zucchini Noodles with Avocado Pesto Recipe, make sure you check out these other yummy recipes!

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Garden Fresh, Creamy Tomato Basil Soup

Garden Fresh, Creamy Tomato Soup

 

Grilled Chicken Fajita Bowl with Cilantro Lime Rice

Grilled Chicken Fajita Bowls with Cilantro Lime Rice

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Filed Under: food, Healthy Living, Recipes
About Amy @ Oh So Savvy Mom

Amy is mom to three, wife to one, and a sister and aunt to many. Her family is a former military family now settled in Lehi, Utah. Oh So Savvy Mom began as a way for Amy to share parenting and product advice with others. Just as she has evolved, Oh So Savvy Mom has evolved into a resource for Healthy Living for Families, Food, Parenting, and Family Travel.

Comments

  1. Amy Orvin says
    April 21, 2015 at 9:32 am
    This dish looks amazing! I bet it was pretty yummy, huh! I'd really like to make this one day soon and see if it looks as good as those pictures.
  2. Marti Tabora says
    April 22, 2015 at 6:52 am
    This looks fantastic, I'm interested to see if I can get the kids to eat it. I don't know, but it's definitely worth a try.
  3. Elena says
    April 22, 2015 at 11:17 pm
    Looks healthy and delicious! Thank you for the recipe
  4. Emily Knight says
    April 28, 2015 at 4:03 pm
    This looks amazing! Thank you so much for sharing it. I've pinned for later use!
  5. Sarah L says
    April 29, 2015 at 3:10 am
    That would be soooo good. I might have to get one of those spiral slicers.
  6. Janet W. says
    April 29, 2015 at 6:49 am
    What a delicious recipe! I love the fresh ingredients you used!
  7. ruksana m says
    May 5, 2015 at 7:29 pm
    Thanks for sharing yummy recipe.
  8. nicole dziedzic says
    May 9, 2015 at 2:21 pm
    I look forward to trying this once we get some zucchini growing in our garden, we grow some every year, so I am always looking for new recipes to try with it.
  9. Jesselyn A/Jesstinger says
    May 28, 2015 at 11:59 pm
    Oh boy Amy, I cannot wait to try (tomorrow!) this gorgeous recipe ~ which uses so many of my most favorite ingredients ~ which I also happen to have on hand (including 3 perfectly ripe avocados! It looks so mouthwatering AND beautiful ~ like the essence of Spring. I've already pinned in on two boards. Thanks!
  10. Sarah L says
    May 29, 2015 at 10:01 pm
    Yummy and good for you. Bed Bath and Beyond here I come.
  11. DJ says
    June 22, 2015 at 11:30 am
    Great recipe! I still would love to try making zucchini noodles. It looks fun!
  12. spidercakes says
    January 4, 2016 at 8:55 am
    Would salting the zucchini before help draw out more moisture? I like a little kiss of dark, but with the time doesn't seem to allow for it...unless we don't move it...keep it against the heat...perhaps searing it a little...
  13. Melissa says
    March 5, 2016 at 9:32 pm
    Do you know which containers this would use for the 21 day fix?
    • Amy @ Oh So Savvy Mom says
      March 9, 2016 at 6:48 pm
      Hey Melissa, thanks for your question! For a 21 Day Fix specific recipe, try this: Fill green container with zucchini noodles (1G), and fill Blue container with pesto (1B, 1tsp). Enjoy!