Avocado Pesto with Zucchini Pasta

I've been wanting Ingersoll to try a healthy alternative to pasta and decided to give this recipe a shot. Wow! The whole family loved it, in fact my family prefers it to real pasta. I just added a little garlic to the oil that I sautéed the zucchini in and followed the rest of h e directions to a tee. Delicious!

My family LOVED this meal !!!!! I used "Prego Basil Pesto" and it was DELICIOUS !!!! We will definitely make this meal again !!!!

I love Zoodles and this is a new recipe for me. The avocado with pesto was a pleasant change, I used Morningstar vegetarian meatless chick’n strips in place of the chicken and it was very tasty. I could have used another zucchini, it was delicious but a bit rich.

My avocado had gone bad, so I substituted some guacamole in my freezer. It added a little zip.

I made it with some adjustments/substitutions because I have Mast Cell Activation Disorder and have to follow a low-histamine, autoimmune protocol diet. It was still VERY GOOD and satisfied a desire for something creamy and cheesy even though I made it without dairy except for grass-fed Kerrygold butter (the best kind of butter and is a healthy fat). Even my husband and friend -- who have no dietary restrictions -- liked it. We were impressed that the zoodles retained their al dente texture even with re-heating as leftovers. I only had 1.5 lb package of chicken breast and four organic zucchini and that ratio was waaaay too much protein. I bought 6 more zucchini the next day, and that ratio was perfect. So 10 zucchini to 1.5 lbs chicken breast ... means that I used almost double what the recipe called for. Oh wait, it doesn't say 1 lb chicken breast. It says 1 chicken breast. Then I guess I used a similar ratio. That's confusing and in my opinion the recipe should include more exact measurements since chicken breasts come in all sizes. I always buy organic zucchini because zucchini are on the EWG's dirty dozen list for produce meaning they retain a large amount of pesticide residues, so organic is best for health. I made my own pesto (EVOO, garlic, basil, parsley, walnuts and macadamia nuts, S+P) and used the whole batch. For the second batch of zoodles I added a bunch of salt and let them sit for 30 minutes to sweat out extra liquid. Then rinsed and dried them in a sal

Excellent! I left my zucchini a bit crunchy. I also used cashew pesto and added some extra cashews on top. This is certainly a quick and easy dinner that will keep the family happy. Thank you for the recipe.

I’m sure I messed it up somehow! This is not a recipe for novice chefs who don’t have a spiralizer.

It’s a great “base” recipe! I hate when people do reviews knowing they can doctor it up. I didn’t do a lot different but the possibilities are endless to what you can add. Maybe some edamame for me next time? I will def make again!!!

Turned out okay. I tried the frozen zucchini noodles...prob a mistake but my daughter has my spiralizer....fresh would have been much better. I cut out the chicken to keep it veg friendly. We are HUGE avo eaters here...I used half to 3/4 a large one. Followed the recipe but to sauté thinly sliced onion and mushrooms for body, before trying to thaw that brick of zucchini....never again Green Giant! I think I like the idea of adding guacamole vs avo...I'll have to try that for more of a pop next time. I did add red pepper flakes but I think they were lost in the frozen menagerie of squash. Thank you for the idea HF!

Well, this was lovely! And so quick to make too. I used tomato pesto and after the vegan chicken was cooked I put the noodles and everything in the same pan for a few minutes so the zoodles would still be firm to bite. Thank you for the recipe HF...I'm keeping this one!

I forgot the parmesan but it was still good. I didn't have enough zucchini so I cooked some thin spaghetti.

Delicious! Added a pinch of red pepper flakes per another review. Simple and quick meal!

I omitted the chicken to move this to a side dish. I also used 2 avocados to make it creamier along with extra homemade pesto for a saucier dish. I left the zucchini long which next time I will cut the lengths in half out of the spriralizer to make more individual servings. It turned out great. We will definitely make this again.

Tasted great, I did add some crushed garlic to it. Very easy and quick. Will definitely try again

I love this recipe! Its a huge hit with my vegetarian friends as well! What I found worked well with keeping the moisture content down that would leak out of the zucchini while cooking, is after spiralizing the zucchini put it in a bowl with paper towel underneath and overtop to soak up the moisture. I’ve left it in for a day or two and it keeps the integrity of the pesto instead of diluting it. I like to serve it with a couple big seared scallops!

Super quick and easy recipe! I used Costco basil pesto, garlic salt (instead of regular salt) and added toasted pine nuts to finish. As other suggested, I also cooked the zucchini just enough to keep it a little crunchy. Delicious! A big hit with our teenagers.

This is such a great, quick and easy dinner with a lot of flavor! I steamed the zoodles and turned out really well!

This is a perfect dish to go meatless. I love how the avocado made the pesto creamier. I do not have a spiralizer so I just sliced my zucchini thin. Seriously though, ditch the chicken.

I added onion powder & garlic herb seansoninf to my chicken. It was delicious!

Yum! Had to sub in some fresh guacamole for the avocado but otherwise I left the recipe as is, and it was great! Mom and I both liked it. Would definitely make again. Sprinkled some red pepper flakes on at the end for a little zip, as well :)

I made the recipe as written. The only thing I’d change is the amount if time it says to cook the zucchini before adding the chicken and pesto mixture.... 5-7 minutes is much too long. I stopped at about 3 minutes as the zoodles were already getting mushy. I’d say about two minutes is more than sufficient.