It has been crazy hot here in Seattle for the past couple of weeks (hello 93 degrees!) and that can only mean one thing: no-cook meals.
I’ve been trying to avoid my oven at all costs so I’ve been turning to lots of salads, and of course, raw zucchini pasta (i.e. zoodles)!
If you watched my farmers’ market haul video last week, then you saw the most AMAZING squash I got at the farmers’ market last week. This beautiful squash has inspired lots of raw dishes and I’m so excited to share this recipe for Zucchini Spaghetti with 5-Minute Avocado Sauce with you because it will change your life on hot days.
Before we go any further, I have to stop and ask: have you made zucchini pasta before?
If not, you’ll definitely want to check out this quick video I made to show you just how easy it is! All you need is a spiralizer and you can have pasta ready in under a minute!
This recipe combines raw zucchini spaghetti with a deliciously creamy avocado sauce that you can make directly in your food processor. Not only can you avoid your oven, but this entire dish is ready in under 10 minutes!
For a heartier meal, I recommend serving this with grilled fish (or a protein of choice) or adding chickpeas to the pasta for a vegetarian/vegan option.
What is your favorite way to enjoy zucchini pasta? Leave a comment below!
- 3 medium zucchini (about 1½ pounds), spiralized with the spaghetti blade
- 2 cups cherry tomatoes, sliced
- Avocado Sauce:
- 1 avocado
- ¼ cup olive oil
- ¼ teaspoon sea salt
- ½ cup fresh basil
- ¼ fresh cilantro
- 1 garlic clove
- juice of 1 lemon
- Freshly-ground black pepper to taste
- Add all ingredients for the avocado sauce to a food processor and process until smooth. Toss with the zucchini and cherry tomatoes. Serve immediately.