Zucchini Noodles with Avocado Cream
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A zoodle recipe so decadent you won't miss the wheat or dairy, so easy you won't mind cooking dinner.
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time |
| 5minutes |
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Zucchini Noodles with Avocado Cream
A zoodle recipe so decadent you won't miss the wheat or dairy, so easy you won't mind cooking dinner.
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Ingredients
- 4 zucchinimedium sized, or 2 larger zucchini
- 2 Tbsp. Avocado Oilor other neutral, heat resistant oil
- 2-4 cloves garlicminced
Cream Sauce
- 2 Avocados
- 1small bunch basil leavesfresh, chopped, but save a few leaves for a garnish
- 2Tbsp. Extra Virgin Olive Oil
- 1Pinch Sea Saltor to taste
- 2Tbsp. Nutritional Yeastoptional, but awesome
- 1 tsp. Garlic PowderAlso optional, but adds flavor
Toppings
Servings:
Units:
Instructions
Cream Sauce
- Slice the avocados in half and scoop out the flesh adding it to the bowl of your food processor. I like the small bowl, since it gives the blades more contact with the small amount of avocado for easier blending.
- Add remaining ingredients to the food processor and process until smooth and creamy. You may have to stop and scrape down the sides a couple of times.
- Taste, and add seasoning and more oil to taste, and then blend again until completely smooth.
Noodles
- To make the noodles, cut the ends off your zucchini and make noodles according to your spiralizer's instructions.
- In a heavy bottomed skillet, heat the oil over medium high heat, add the garlic and stir to cook, about 3 minutes. Don't let it burn! If it seems to be sizzling, turn down the heat to medium.
- Add the zucchini noodles to the pan and sauté until just soft. Don't cook too long or they will shrink a lot and release too much water.
To Serve
- Divide the noodles among four plates. Place a large dollop of cream sauce on each and toss to coat well. Top with desired "fixins" and enjoy!
- Notes: 1. Never, ever, ever add salt to the zucchini noodles until ready to serve. They will release water like crazy and the whole thing will be a soggy mess. 2. You might have extra cream sauce left over. It's great as a dip too! A squeeze of lemon on top, or a floater of olive oil, can help keep it from browning. Refrigerate until ready to use...if it even lasts past dinner. 3. Nutritional yeast is also a great topper. Replaces parmesan well as a topping.
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