From Meghan Bassett, Living Magazine
- 3 small zucchini or package of spiralized zucchini
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil or melted butter
- 1 ripe avocado
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- Salt & pepper to taste
Preheat oven to 400◦.
Place cherry tomatoes on a baking sheet and roast for 15 minutes, then sprinkle with salt. Set aside.
Combine in a blender or food processor the avocado, garlic, and lemon juice until smooth. Season with salt and pepper to taste and set aside.
Use a spiralizer to make the zucchini noodles or purchase zucchini already spiralized (HEB produce).
Bring a pot of water to a boil over high heat. Add the zucchini to boiling water for just 1 minute, then remove quickly and transfer zucchini into a bowl of cold water briefly to stop cooking.
Drain the zucchini and add the tomatoes and sauce, toss and serve.
