Recipe serves about two.
Ingredients:
-5 large washed zucchinis (I used six medium-sized ones)
-1 tbsp. coconut oil
-5 large washed zucchinis (I used six medium-sized ones)
-1 tbsp. coconut oil
For the Sauce:
-1 large avocado (remove pit)
-2 fresh basil leaves (I didn’t have fresh basil leaves so I substituted with 1.5 tbsp of crushed dry basil leaves. Still worked well).
-3 cloves crushed garlic
-1 tsp. sea salt
-1/2 tsp. ground pepper
-1/2 squeezed lemon, or 2 tbsp. lemon juice (I added an extra teaspoon)
-2 tbsp. extra virgin olive oil (I added one extra teaspoon)
-1 large avocado (remove pit)
-2 fresh basil leaves (I didn’t have fresh basil leaves so I substituted with 1.5 tbsp of crushed dry basil leaves. Still worked well).
-3 cloves crushed garlic
-1 tsp. sea salt
-1/2 tsp. ground pepper
-1/2 squeezed lemon, or 2 tbsp. lemon juice (I added an extra teaspoon)
-2 tbsp. extra virgin olive oil (I added one extra teaspoon)
Optional: I also added 12 spinach leaves to the sauce mixture to give it more of a base. I would recommend it, it turned out great!
Note: The extra olive oil and lemon juice was to make it a little less thick and pasty, but it’s not really necessary after you sauté it, as that of course loosens it up. It was still awesome though with the extra amounts.
Instructions:
- Julienne your zucchinis (slice lengthwise — I used a mandolin slicer with a julienne blade) and place in a colander. Add dash of sea salt and toss until coated.
- Let sit in the sink for approximately 20 minutes (I needed something to do while waiting, so I actually manually helped this process by patting them down with paper towels).
- Add the sauce ingredients into a food processor and blend until completely smooth.
- Place a sauté pan over medium-high heat and add the 1 tbsp of coconut oil.
- Add the zucchini to pan and cook for approximately 2 minutes.
- Add the avocado sauce and toss until the noodles are thoroughly coated in sauce.
- Cook for another 4 to 5 minutes.
- Serve and enjoy!
