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Creamy Lemon Zucchini Noodles

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.



By |2017-02-23T14:57:16-05:00February 23rd, 2017|General, Recipes|