What a good ideaaa..use avocado in place of butter or cream, adding garlic, basil, red pepper flakes, and whatever else you desire!  And forget boring old spaghetti- use a “veggettie” (found mine at Bed Bath & Beyond) to cut your zucchini into spaghetti-like strands.  You can always mix in some regular old spaghetti if you want, but really, it’s quite delicious without it.

I kiind of went a bit crazy with the avocado sauce– in that I quadrupled what the recipe called for..woops.  I ended up having to save a good deal of sauce for another dish.  I used 3 zucchinis and somehow it only made enough for one person..maybe because I cooked it too long in the skillet and the strands dwindled down in size.  Not enough zucchini, too much sauce..

And bonuuus- using the veggettie is SO much fun.  Perfect, spaghetti-like strands, simply from twisting the zucchini into the clever contraption.  I’m going to use soo many zucchinis next time!

*Notes:  Use a peeler to peel the zucchini first if you don’t want green bits in your “spaghetti”.  And A blender works jut fine for the avocado sauce, if you don’t have a food processor.

Ingredients:

  • 2-3 zucchinis
  • Cherry tomatoes
  • Garlic
  • Red pepper flakes
  • Garlic Powder
  • Basil (I had to make do without it- still good!)
  • 1 avocado
  • Olive oil
  • Salt
  • Parmesan cheese to sprinkle over top

Here is a scrumptious recipe to work from.

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