Zucchini Noodles with Avocado Pesto


One of our go-to's since we have been eating grain-free is zucchini noodles. We bought a spiralizer last year & have used it so much - definitely worth the investment! We found ours for about $35 so they really aren't too bad, especially if you use it often :) 

This pesto is a recipe I have found from multiple other blogs/pinterest pins & is pretty standard for an avocado pesto! I do spice it up a bit by adding garlic & a little paprika if you're feeling riskayyy ;)

Let me know if you try it out! 


  • 2 large zucchini (4 if you want leftovers for lunch next day!)
  • 1 avocado
  • 1 pack (about 1 cup basil)
  • 1 small lemon, juiced)
  • 2 tbsp pine nuts (usually found in the bulk foods aisle)
  • 2-3 tbsp water
  • 1-2 garlic cloves 
  • 1/2 tsp sea salt
  • 1/4 tsp paprika (optional)
  • olive oil for stovetop
  • 1 lb ground meat of your choice for meatballs
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  • Preheat oven to 375 F - create meatballs, place on foil & bake for 15-20 minutes until cooked through
  • Wash the zucchini with warm water
  • Slice off one end of the zucchini & use the spiralizer to make noodles
  • Saute noodles on stovetop (low heat) with olive oil until soft
  • While the meatballs are cooking & the noodles are on the stovetop, make the pesto:
  • Combine avocado, basil, pine nuts, garlic, lemon juice, salt & paprika in a blender or nutribullet until well combined
  • Top zucchini noodles with avocado pesto & meatballs. Enjoy!