If you are looking for a healthy, gluten-free dish that's got a lil' kick while being addictively delicious, look no further. I first enjoyed this dish at a Christmas Eve dinner at my home in December of 2018! My daughter was getting married on December 28th so there were LOTS of loved ones in town, so our Christmas Eve dinner was HUGE, like 30 people huge! So I asked everyone to bring a dish to share, and boy am I glad, because my daughter's sister-in-law to be, Emily, brought this dish. I devoured it and luckily when I returned for seconds there was still some left! I had been dreaming of this dish on and off and finally remembered to ask for the recipe just a few months ago! When I find a dish that is healthy, yet packed with flavor and texture I just have to share it with you all.
A couple of comments: You could absolutely serve this as a main course but I tend to serve it as a side with grilled fish or chicken. Feel free to add more than 1 chile if you like things a bit spicier! And lastly, this is the perfect dish for anyone who is gluten-free, vegetarian, or watching their carbs....could even be vegan if you leave out the parmesan cheese.
I hope you'll enjoy this dish as much as I do!
Ingredients
1 ripe avocado
2 cloves garlic
½ cup fresh basil leaves
1 Tablespoon lemon juice
1 green chile
2 Tablespoons olive oil
1-2 Tablespoons water to thin to desired consistency
2-3 zucchinis spiralized
Parmesan cheese for serving
Directions
In a food processor, blend avocado, garlic, basil, chile, and lemon juice until smooth.
Add water 1 tablespoon at a time until desired consistency should be thick yet sauce-like.
Season with salt and pepper to taste.
Heat a saute pan with 1 tablespoon of olive oil over medium-high heat then add spiralized zucchini noodles and cook until they are slightly soft but still bright green, about 3-5 minutes.
Drain any excess water.
Toss zoodles with the sauce and top with parmesan cheese.
Ready in 20 minutes
Serves 4 people as a side dish
Here is a printable file of this recipe.
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