Italian Lemon Zucchini with Avocado Pesto

Italian Lemon Zucchini with Avocado Pesto

Serves 8

Prep Time: 15 MINUTES | Cook Time: 5 MINUTES Total Time: 20 MINUTES

Enjoy a healthier version of your favorite pesto spaghetti with this easy zucchini pasta recipe! You combine fresh zucchini cut into zucchini pasta using a spiralizer tool. It’s topped off with a deliciously creamy homemade avocado pesto for the perfect touch.



  • 6 large zucchini, spiralized
  • Tbs olive oil
  • For the sauce:
  • (8oz. package) WHOLLY® DICED AVOCADO
  • 1 cup fresh basil leaves
  • cloves garlic
  • 1/4 cup pine nuts
  • 2 Tbs lemon juice
  • 1/2 Tsp sea salt
  • 3 Tbs olive oil
  • Parmesan cheese, topping
  • Cherry tomatoes, sliced
  • Cracked black pepper, to taste
  1. In a food processor, add WHOLLY® DICED AVOCADO, basil leaves, garlic, pine nuts, lemon juice and sea salt; pulse until finely chopped.
  2. With motor still running, add olive oil in a slow stream.
  3. Drizzle olive oil in a large skillet over medium high heat, add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to large bowl and toss with avocado pesto.
  5. Season with cracked pepper, cherry tomato slices and Parmesan.