Zucchini noodles or 'zoodles' are a nutritious base to have for many meal options, and are a low carb, more nourishing alternative to pasta. This recipe is super filling, and a great way to increase your vegetable intake. If you are wanting a non-vegetarian option, add some chicken to the dish. Like many avocado based dishes, I recommend eating this right away if possible, that being said, the leftovers are edible.
Ingredients (Serves 2-3)
4 large zucchini, spiralized
1 cup cherry tomatos
2 cups baby spinach
2 ripe avocados, flesh removed, finely sliced
2 cloves garlic, diced
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 cup cheese, grated (optional)
salt + pepper
Spiralise the zucchini and place onto paper towels so that excess water is soaked up.
To make the sauce, add the tomato's, garlic, olive oil, vinegar and salt +pepper into a food processor and blend until smooth.
Place zoodles and a pinch of salt into a fry pan on medium heat and cook for 2 minutes. Pour the tomato mixture over and cook for a further 2-3 minutes.
Place the zoodles onto plates and top with baby spinach, avocado, grated cheese and salt + pepper.
Best served warm.