If you love avocado’s or have a gluten intolerance? Or if you are a vegetarian looking for some taste-bud revival from the normal everyday recipe’s? Or you may just love zuchini. Than this blissful and easy recipe is for you! I absolutely love the creaminess from the avocado sauce and you can feel good about the fact that you are eating “good fat”.
First off you will need a mandoline like this one,OXO 1119100 Good Grips® 11.5″ Hand-Held Mandoline Slicer to make the zuchini ribbons, (which I think work best with the thickness of this sauce). Alternatively, you can use THE ORIGINAL ZOODLE SLICER.
Avocado Sauce & Zuchini Ribbon’s Recipe
4-5 zuchini sliced lengthwise into ribbons. (they will resemble pappardelle pasta)
1 cup halved cherry tomatoes
3 cloves of garlic, buzzed in food processor
1 cup fresh basil leaves
2 avocados, halved an pitted
1 lemon juiced
3 Tblsp.’s E.V.O.O
1 cup of warm water
1/4 cup toasted pinenuts
1/4 grated parmesan reggiano (optional)
S & P to taste
After buzzing the garlic in your food processor, add the basil, avocados, toasted pinenuts, lemon juice, parmesan (if using). Buzz all ingredients, drizzle in 1 Tblsp. of the E.V.O.O and warm water until smooth, season with salt and pepper to taste. (I like to add a pinch of crushed chile for spice).
Heat a large non-stick pan on medium, add 2 Tblsp. E.V.O.O and the zuchini ribbons, spread evenly in the pan and sautee’, add the halved cherry tomatoes and season with sea salt and pepper. Cook until tender, about 7-10 minutes, stirring for even cooking. When finished the zuchini ribbons will be al dente’. Add 1/2 of the avocado sauce to coat.
*I like to add a sprinkle of toasted pinenuts and grated parmesan cheese to finish it off. You can also add the halved cherry tomatoes add the end for a fresher and firmer taste.
I hope you enjoy this recipe as much as we do. It is a staple in our kitchen and our home, especially during avocado season.