Creamy Zucchini Zoodles
I love this time of year when my vegetable garden is overflowing with zucchini (courgettes). They are a vegetable that is so easy to grow and they make me feel like I can actually garden! Right now they are growing thick and fast and I am having to freeze half of them just to keep up. I can see myself making some creative dishes with them in the future to share, so watch this space.
INGREDIENTS
3 large zucchini Handful fresh basil leaves 10 cherry tomatoes 1 avocado 1/2 cup apple cider vinegar 1 tablespoons honey 1/2 teaspoon crushed garlic 1 tablespoon tahini 2 tablespoons water
This dish seems a little fancy, but it isn’t. Trust me, I’m not fancy! The tool I use is a spiralizer and you can pick them up quite easily, I got mine in town locally from Gourmet Trader and you can buy them off Amazon too. If you don’t have one, you could grate (would look different, but still tasty) or use a potato peeler to create the long strips similarish to this dish.
It’s a great way to use up loads of zucchini in one go and I’m not going to pretend and say it’s like pasta because it isn’t. However its a very fun way to enjoy more vegetables and great for those of us who need to avoid gluten.
Plus you get the added bonus of it being all raw and fresh, so its a win-win and your body will love you for it afterward.
Instructions
Grate, spiralize or potato peel your zucchini and place into a large bowl. Remove stems from tomatoes and cut in half, add to the zucchini. Then fold the basil leaves together and slice up into thin strips or tear apart. Leave one or two whole just to garnish at the end.
Into a blender place the rest of the ingredients and blitz up until smooth. You can add a little extra water if it’s too thick. This is a little dependent on how big your avocado is. You are wanting it to be a smooth mayo consistency.
Pour the mix over the zucchini and mix well together. Season with salt and pepper and serve up. You can then garnish with a few extra whole basil leaves
