-5 large washed zucchinis (I used six medium-sized ones)
-1 tbsp. coconut oil
-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)
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.
- 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!