Zucchini Zoodles Veggie Prima

Spiralized noodle zoodles are easy to find in stores nowadays. People are getting more creative with their veggies and stepping up to eating healthier. You CAN have your cake and eat it too! Pasta is now served with health in mind, body and zero carbs!!! Paleo and keto fans out there - go crazy! I certainly do! I can eat the whole skillet of this stuff. It’s so good in taste and good for YOU! It’s also a gorgeous dish.

vegan vegetarian paleo dairy-free

1 tbsp cooking oil, grass fed butter (my fave is Kerry Gold), ghee (clarified butter) or coconut oil
3 garlic cloves chopped
4-5 zucchinis using a spiralizer to create zoodles or buy zucchini pasta
5 mushrooms sliced
1 carrot cut into julienne strips
1/2 tsp salt and black pepper to taste
sauce: 2 avocadoes
sauce: 2 tbsp lemon juice
sauce: 2-3 tbsp water if need to create a smoother creamy sauce
garnish: parmesan cheese or your fave cheese to top - optional
parsley, cilantro or sprouts chopped to garnish zoodles and/or blend for sauce

- heat large skillet with oil
- add chopped garlic and sauté for 2 minutes - do not over cook or brown
- add zucchini zoodles to the skillet, mix
- add mushrooms, carrots and salt and pepper and mix
- allow the zoodles and veggies to cook on low heat for 2-3 minutes
- in the meantime while the zoodles are cooking begin making your sauce - recipe below

Sauce

2 avocados
2 tbsp lemon juice
1/2 cup cilantro or parsley
2-3 tbsp water

-blend in mini food processor until creamy, add water for saucier consistency
-pour over zoodles
-garnish with parmesan cheese or you favorite cheese - optional
-serve in bowl or plate and enjoy!

Genia’s Spoon Me tips: This dish can be cooked for longer on low heat so the veggies are cooked through (10-15 minutes) or leave it slightly on the raw side and just combine all the ingredients in the skillet to warm up to break down some of the enzymes for easier digestion.

You can spiral your own zucchini zoodles using a spiralizer. 4-6 zucchinis will give your about 5 cups worth of zucchini ringlets. They are fresher and come out curly and long. And while you’re at it you can use them in soups, salads and lasagna. Processed pastas bye, bye! Maybe when I’m in Italy! Gnocci Deliziosa!

A zoodle of prima love,
Genia