Zucchini noodles
03.08.2018
I love to turn zucchini into noodles. A perfect fun light summer meal!
Prep time
20 min.
Portion
2
Shelf life
eat right away
Supplies
Spiralizer
Ingredients
20 min.
Portion
2
Shelf life
eat right away
Supplies
Spiralizer
Ingredients
1 ripe avocado
3 tablespoon (kale) pesto
1 pinch of cayenne pepper
1 tsp curry powder
1 clove of garlic
2 zucchinis
250 g or 3 1/4 cup (chestnut) mushrooms
Coconut oil, for baking
2 tbsp pumpkin seeds
2 tsp dried thyme
Small handful of parsley
Sea salt and black pepper
This healthy zucchini noodles recipe is quick and easy with no pasta. Also good with some chicken or feta!
Method
Peel the avocado, cut into pieces and put into a bowl. Then add the pesto, cayenne pepper, curry powder and garlic. Mash the ingredients together with a fork and stir. Wash the two zucchinis and cut them with a spiralizer in length as noodles in a large bowl. Cut the mushrooms into slices and bake them with coconut oil for 5 minutes on high heat until they are nicely brown and the moist. Stir in the pesto-avocado sauce through the zucchini, add the mushrooms and the remaining ingredients and mix everything together! Delicious light lunch or dinner ;) I like to eat it with toast and goat cheese.
Peel the avocado, cut into pieces and put into a bowl. Then add the pesto, cayenne pepper, curry powder and garlic. Mash the ingredients together with a fork and stir. Wash the two zucchinis and cut them with a spiralizer in length as noodles in a large bowl. Cut the mushrooms into slices and bake them with coconut oil for 5 minutes on high heat until they are nicely brown and the moist. Stir in the pesto-avocado sauce through the zucchini, add the mushrooms and the remaining ingredients and mix everything together! Delicious light lunch or dinner ;) I like to eat it with toast and goat cheese.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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