Low Carb Green Zucchini Pasta

Ever feel like you overindulged in high carb meals so you look for recipes that are healthy but still fulfilling? If so, this recipe is for you! This low carb fresh green pasta is made from zucchini noodles and is rich in greek flavors. You can stick to the original recipe and use a combination of "real" pasta with zucchini pasta, or use only zucchini for a healthier version. You can also easily adapt it to be vegan, skip the halloumi cheese and substitute it with roasted herb chickpeas! It'll be just as good! 




  • 1/2 pound spaghetti or use gluten-free if needed OR more zucchini "noodles"
  • 2-3 zucchini spiralized using a veggie spiralizer*
  • 1/4 cup tahini sesame seed paste
  • 1-2 cloves garlic
  • 1/2 of an avocado or 1 small avocado
  • 2 tablespoons lemon juice
  • 2 tablespoons roasted pistachios
  • 1 cup fresh basil
  • 1/2 cup fresh mint
  • 1 jalapeno seeded
  • 1/4 cup olive oil
  • 1/3 cup grated parmesan or 1/4 cup nutritional yeast if vegan
  • salt + pepper to taste
  • 8 ounces halloumi cheese sliced (omit if vegan)
  • 1/4 cup toasted pistachios + sesame seed





2. In a food processor or high powered blender, combine the tahini, garlic, avocado, lemon juice, pistachios, basil, mint, jalapeno and olive oil. Blend until you have a pesto like sauce, adding more olive oil if needed to thin. Add the parmesan and season with salt + pepper.
3. Pour the avocado pesto sauce over the hot pasta + zucchini. Toss well to combine, thin the sauce with pasta cooking water if needed.
4. Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels
5. Divide the warm pasta among bowls or plates. Top with the halloumi cheese, tomatoes and seeds. EAT!


*If you do not have a spiralizer just thinly slice the zucchini into matchsticks.


* Recipe and photos by @halfbakedharvest

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