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Zucchini Pasta With Pesto, Tomatoes And Avocado


It’s been a while since I’ve had cooked zucchini noodles or “zoodles”. Recently, I’ve mostly been eating them raw. However, it’s been pretty cold and gloomy here for the past month or so… (San Diego is normally pretty chilly and cloudy during May/June), so I’ve been craving hot, comforting dishes like these zucchini noodles with bolognese.

For anyone that’s still holding out on buying a spiralizer, please, do me a favor and just get one already. It’s an extremely cheap kitchen tool considering how many different dishes you can create with it. Especially if you’re having a hard time giving up pasta, a spiralizer will really help!

Bolognese is traditionally made with a bit of cream and some wine, carrots and celery but I left those out. I would have included everything but the cream, but I didn’t have those on hand, so I experimented! I also left out dried oregano, basil, etc. as I wanted to highlight the tarragon, but if you love those spices, feel free to add them! It’s hard to “mess up” fresh ingredients. I always encourage a little experimenting in the kitchen, that’s when it really starts to be fun!

This dish came out bursting with fresh, clean flavors and was just the kind of warm, comforting meal I was longing for.

This zucchini pasta with pesto, tomatoes and avocado is one of my favorite cold zucchini pasta dishes and perfect for hot summer days but you can also heat your spiralized veggies for a warmer dish. The other great thing about this dish is that the ingredients are super simple and really helps you to appreciate every single flavor. You will be amazed at how tasty just a few ingredients can be!




a01bddc9a844908d4bc8883a75b2f75d?s=30&d=mm&r=gAnya Kaats
Course avocado, cold pasta, dairy free, dairy free pesto, gluten free, grain free pasta, organic, paleo cold pasta, paleo pesto, primal, spiralized pasta, spiralized zucchini, vegan, vegetarian, zucchini pasta


  • 2 or 3 large zucchinis (preferably organic), spiralized
  • 1 carton cherry tomatoes (preferably organic), sliced in half
  • 1 avocado, cut in half and sliced
  • 1 batch of dairy-free toasted walnut pesto


  • Spiralize zucchini and place in a large bowl.
  • Mix in as much pesto as you want with salad tongs or two forks until zucchini is fully covered.
  • Place a small portion in serving bowls and top with sliced tomatoes and avocado.



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Anya Kaats

Hi! I’m Anya, a San Diego-based Holistic Health Coach and Marketing Consultant on a mission to share good food, health & happiness with as many people as possible. I am a graduate of the Institute for Integrative Nutrition (IIN) and have worked in the natural & organic products industry for my entire professional career with companies such as Suja Juice, Brad’s Raw Foods, and Mamma Chia. While my life may be totally consumed with healthy food now, nutrition wasn’t always a passion of mine.