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.
- 2-3 zucchinis
- Cherry tomatoes
- Red pepper flakes
- Garlic Powder
- Basil (I had to make do without it- still good!)
- 1 avocado
- Olive oil
- Parmesan cheese to sprinkle over top
Here is a scrumptious recipe to work from.