This recipe is perfect because it’s super filling, crazy healthy and the best part is you feel like you’re eating a big bowl of pasta!  It’s also incredibly quick and easy to make too (literally under 20 minutes), especially the creamy avocado pesto that’s gets drizzled over the top.  No need to heat up either!
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  • 6 large zucchini, spiralized
  • 1 Tbsp olive oil
For the Sauce:
  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 3 cloves garlic
  • ¼ cup pine nuts
  • 2 Tbsp lemon juice
  • ½ tsp. sea salt
  • 3 Tbsp olive oil
  • Cracked black pepper, to taste

Zucchini Noodles with Creamy Avocado Pesto | Eat Yourself Skinny


  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
  2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve.


Serving Size: 1½ cups • Calories: 214 • Fat: 17.1 g • Saturated Fat: 2.1 g • Carbs: 13.2 g • Fiber: 6.1 g • Protein: 4.8 g • Sugar: 4.2 g • WW Points+: 6 • Smart Points: 7
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