Low-Carb Zucchini Noodles with Creamy Avocado Sauce

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: None
Serving Size: 4 servings

Ingredients:

• 4 medium zucchini, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese (optional for non-vegan version)
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)
• Red pepper flakes (optional, for garnish)

Instructions:

1. Prepare the Zucchini Noodles:
   • Spiralize the zucchini into noodles using a spiralizer. Set aside.
2. Make the Avocado Sauce:
   • In a blender or food processor, combine the avocado, fresh basil leaves, garlic, lemon juice, and olive oil. Blend until smooth and creamy. If using, add the grated Parmesan cheese and blend again.
   • Season the sauce with salt and pepper to taste.
3. Cook the Zucchini Noodles:
   • In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 3-5 minutes, until they are just tender but not mushy.
4. Combine and Serve:
   • Remove the skillet from the heat and toss the zucchini noodles with the creamy avocado sauce until well coated.
   • Garnish with cherry tomatoes, red pepper flakes, and extra basil leaves if desired.
5. Serve:
   • Serve the zucchini noodles immediately, either on their own or as a side dish.

Notes:

• For a vegan version, skip the Parmesan cheese or replace it with nutritional yeast for a cheesy flavor.
• This dish is best enjoyed fresh, as the zucchini noodles can become watery if stored for too long.
• You can add grilled chicken or shrimp for added protein if desired.

This low-carb zucchini noodle dish is light, flavorful, and easy to make, offering a healthy alternative to traditional pasta with a creamy, rich avocado sauce.