Zucchini Zoodles With Spicy Avocado Pesto

Zucchini Zoodles with Spicy Avocado Pesto in a cast iron pan and plate.

Zucchini Zoodles Are A Fav And We Love Topping It With Our Slightly Spicy Avocado Pesto

There are many ways to customize simple zucchini zoodles.  But, we love topping it with our creamy and slightly spicy Avocado Pesto.  Both are easy to make and can be used as a side dish or a pasta alternative main dish.  I love this Zucchini Zoodle With Spicy Avocado Pesto any ole way, any ole time!

Allow The Zucchini time to release its juices

Just like with our Riced or Shredded Zucchini recipe, these zucchini zoodles need to be zoodled and allowed time for their juices to release about twenty minutes in a towel-lined mixing bowl.  No mushy Zoodles for me!  I’ve only felt rushed and skipped this step once, maybe twice, and I regretted it.  The zoodles don’t have the same texture, flavor, or taste.

Start the Spicy Avocado Pesto

Spicy Avocado Pesto is very simple, quick to make and you can work on it while waiting on the Zoodles.  The ingredients include; avocados, fresh basil, lemon juice, lemon zest, red pepper flakes, garlic, pine nuts, olive oil, and salt.  The ingredients, except the olive oil, can all be placed into a food processor and spun until blended and creamy.  If needed and while spinning, drizzle in the olive oil until it reaches a smooth creaminess.  Nothing too complicated and it can be covered and set aside.

Let's make the Zucchini Zoodles

I add butter and olive oil to a large saute pan, with a lid, and over medium heat.  I love the rich creaminess the butter and oil makes.  Once the butter and oil have heated it’s time to add the zucchini zoodles and well-drained sun-dried tomatoes.  I like to use large kitchen tongs to toss and evenly coat the zucchini zoodles.  Allow this to cook 1 minute, 2 minutes max.  Top with spinach, cover with the lid and cook until wilted.  Don’t hesitate to use those tongs to gently mix in the spinach.  


Zucchini Zoodle Video with Carla & Dave

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Time to add the Spicy Avocado Pesto

I prefer to add the spicy avocado pesto to the warm pan by drizzling it over the zoodles and gently mixing it with my tongs.  I especially enjoy the way the heat spreads the warmed pesto around the zoodles coating them with delicious flavor.  


By now, you know of my love for food photography, and well, all things photography!  I hope these photos will inspire you to give this delicious recipe a try.  


Zucchini Zoodles with Spicy Avocado Pesto

Prep Time20 minutes
Cook Time20 minutes
Resting Time20 minutes
Total Time1 hour
Course: Main Course, Side Dish, Snack
Cuisine: American
Keyword: Avocado Pesto, Pesto, Zucchini Zoodless


  • Zoodler, spiralizer, vegetable peeler, food processor, large saute pan with lid, tongs


  • 2 Tbls Butter
  • 1 Tbls Olive Oli or vegetable oil.
  • 1/8-1/4 cup Toasted Pine Nuts Can be roasted in the oven until lightly toasted. Adjust quantity to taste or omit.
  • 3-4 Medium Zucchini, rinsed, dried, and spiralized If using small zucchini, increase to 6-7
  • 1/2 jar Sun-Dried Tomatoes, packed in oil, 8-10 oz size Drained and roughly chopped.
  • 2-3 cups Spinach, rinsed and allowed to air dry Adjust the quantity according to personal preferences. Remove stems

Spicy Avocado Pesto

  • 1-1/2 to 2 Ripe avocados, we use the large size and adjust quantity when using a smaller sized avocado, Peeled, pitted, and sliced.
  • 2-3 cloves Garlic, peeled Finely chopped.
  • 1/2 tsp Salt
  • 1/8 tsp Pepper
  • 2 Tbls Fresh lemon juices Reduce if using concentrated.
  • 1 small Lemon, zest only
  • 1/2 tsp Red Pepper Flakes Adjust more or less according to your personal preferences.
  • 1 cup Fresh Basil Rinsed and pat dried.
  • 1/2 cup Pine Nuts
  • 1-3 Tbls Olive Oil Use to drizzle during processing for a creamy pesto consistency.



  • I always make the pesto first.
  • Add the ingredients to a blender or food processor, reserving the olive oil. I usually place the basil in first and top with heavier ingredients. I find this helps process the pesto, quicker.
  • I will allow this to process and I will then scrape down the ingredients and continue processing.
  • Slowly drizzle the olive oil into the blender or food processor for a creamier consistency. You can add some, all, or none of the olive oil. This is a personal preference.

Zucchini Zoodles

  • Using your spiralizer of choice and spiralize your zucchini.
  • Place into a clean towel-lined large mixing bowl.
  • Sprinkle a dash of salt over zucchini.
  • Allow 20 minutes for the zucchini to release their juices. The juices should be captured by the towel. Before cooking the zoodles, using your hands or the towel to gently squeeze the remaining juices from the zucchini. This resting period is very important as we do not need the juices in this recipe.
  • Use a large saute pan to heat the oil and butter. I use medium heat.
  • Once heated add the spiralized zucchini zoodles and sun-dried tomatoes to the pan. Toss to coat. I like to use large kitchen tongs for this.
  • Allow to sauteing for 1 minute; 2 minutes max. We like our zoodles Al Dente which means they have a slight bite to them and they are not mushy.
  • Toss using the kitchen tongs, then top with the spinach, and cover, cooking until wilted. This will take a few minutes. You can toss to gently combine spinach and zoodles.
  • When to add in the pesto? If the zoodles finish cooking near the same time as the remaining dishes, I will add the pesto to the saute pan, toss to mix, and serve immediately. If the meal doesn't come off together, as planned, I will re-heat the zoodles adding the pesto at that time. This is a personal preference.
  • Top with toasted pine nuts.
  • Serve and enjoy!


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