Pesto Zucchini Noodles

Zucchini noodles or Zoodles are a great low calorie and low carb alternative to traditional pasta. Not only that zoodles are nutrient-dense with vitamins A, C, B6, and potassium.

With a simple spiralizer and two medium-sized zucchinis, making zoodles is also easier than ever. Check out the recipe below to get started.


1 ripe avocado
1 clove of garlic
½ cup fresh basil leaves
A dash of lemon juice
1 Tbsp of olive or canola oil
Water (if needed)

2-3 zucchinis spiralized
1/2 cup sun-dried tomatoes drained and rinsed
2 Tbsp of olive or canola oil
1/4 cup of shredded parmesan flavored Daiya cheese
Salt and pepper to taste

Pesto: In a food processor, blend avocado, garlic, basil leaves, lemon juice, and 1 tbsp of olive oil until smooth. Add water until your desired consistency is reached. Season with salt and pepper, to taste.

Zucchini Noodles: Heat additional oil in a skillet over medium heat. Add spiralized zucchini noodles and sun-dried tomatoes. Cook, stirring occasionally for 2 minutes. Continue cooking zoodles until desired tenderness is reached.

Serve: Toss zoodles with pesto sauce and top with Daiya cheese (you may not need all of the sauce).