Zucchini Noodles with Avocado Sauce
I made this dish for about two months straight during my dietetic internship. It was easy and quick to prepare, and perfect to pack in my cooler.
Note: Just because they are called “noodles” doesn’t mean they are a replacement for carbohydrates. I use this as a fun veggie side dish and add a source of carbohydrates and protein to round out the meal.
I used to use a vegetable peeler to make my zucchini “noodles” and they looked more like pappardelle (a thick ribbon-like pasta). I got a Paderno Spiralizer for Christmas so I’ve been using that instead- I love it! No worries if you don’t have one. A vegetable peeler will do the job.
There are two ways I make my avocado sauce. The first uses nutritional yeast. It adds a cheesy, nutty flavor to the sauce, and is a great source of vitamin B12. You can find nutritional yeast in the natural section of your grocery store, or buy it in bulk at Whole Foods. The second way I make my sauce doesn’t require nutritional yeast.
This tastes best after it has sat in the fridge a few hours, but it’s still delicious when I eat it right away.
| Servings |
serving
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- 1 medium zucchini
- 1/3 ripe avocado
- 1 tablespoon nutritional yeast
- 1 1/2 tablespoons water
- salt
- Pepper
- Garlic Powder
- fresh basil parsley, or cilantro (optional)
- 1 medium zucchini
- 1/3 avocado
- 1/4 cup plain Greek Yogurt
- 1-2 tablespoons water
- salt
- Pepper
- Garlic Powder
- fresh basil parsley or cilantro (optional)
Ingredients
Avocado Noodles with Cheesy Avocado Sauce
Zucchini Noodles with Avocado Sauce
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- Peel zucchini into thin ribbons or use a spiralizer to make zucchini "noodles". Sprinkle with a little salt, pepper, and garlic powder.
- Place the avocado, Greek yogurt, water, salt, pepper, and garlic powder in a blender or food processor (or all ingredients for the cheesy avocado sauce if using that recipe). Blend until smooth. Toss sauce with the zucchini noodles. Top with fresh herbs (if desired).
