Zoodles with Avocado Cream or Tomato Sauce














Zoodles with Tomato Sauce

Makes 4 Servings

Source: Veganomicon - The Ultimate Vegan

by Isa Chandra Moskowitz & Terry Hope Romero

4-6 medium size zucchini

1 large onion, diced

3 cloves garlic, minced

1/3 cup vegetable broth

4 cups grape tomatoes cut in half or 2 cans (15 oz.) crushed tomatoes

2 teaspoons dried oregano

1/4 teaspoon cinnamon

1 bay leaf (optional)

1/4 - 1/2 teaspoon salt

Wash zucchini and spiralize into ZOODLES. Squeeze out excess water in zucchini using clean paper towels.

Saute onions in a dry skillet. If onions start to stick, add water or broth to keep them from sticking. Saute until tender, about 5 minutes. Add remaining ingredients and simmer for about 10 minutes until tomatoes break down. Stirring occassionally.

Turn off and remove from heat. Serve by tossing zucchini in sauce to coat or top individual servings with sauce. Zucchini will get softer/release water as it warms, so eat immediately.

Note: Store sauce and zoodles separately.

Zoodles with Avocado Cream

Makes 2 Servings

Source: 22-Day Revolution Cookbook

by Marco Borges!

22DaysNutrition.com


2 medium size zucchini

1 ripe avocado

1 lemon

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

4-6 fresh basil leaves, minced

1/4 teaspoon salt

Optional Garnishes:

Almond Spinkle

2 cups grape tomatoes cut in half

fresh basil

Wash zucchini and spiralize into ZOODLES. Squeeze out excess water in zucchini using clean paper towels.

Mash avocado by hand and stir in lemon, garlic powder, onion powder, basil and salt. If you have a blender, blend avocado, lemon, garlic powder, onion powder, basil, and salt.

Serve by tossing zucchini in sauce to coat or top individual servings with sauce. Zucchini will get softer/release water as it sits, so eat immediately.


Washington, DC

rooteddish@gmail.com

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