Zoodles with Fresh Tomato, Mozzarella & Avocado Pesto
One of my favorite ways to eat zoodles is with a creamy avocado sauce. Depending on what I’m adding in I’ll add different herbs. For example, this dish includes fresh tomato and mozzarella (Italian flavors) so I added basil. Sometimes I’ll add cilantro if I’m going for Mexican flavors.
You can also make this a more filling meal by adding a protein to the mix. I made this for a small lunch so I kept it simple.
4 Servings
Ingredients
1/3 c red onion, diced
2 c fresh tomatoes, diced
olive oil
2 cloves garlic, minced
2 avocados
1 lemon, juice
6 basil leaves
salt & pepper to taste
8 oz fresh mozzarella, cut into bite-size pieces
3 large zucchinis, made into zoodles
extra basil and parmesan cheese (for serving)
Directions
In a medium pan on medium heat, cook your onion and tomato in the oil and garlic until your onion is tender (you can begin to see through it).
Meanwhile prepare your creamy avocado sauce by blending your avocados, 1 T olive oil, lemon juice, basil, salt and pepper in a food processor.
While they’re still warm, toss your cooked veggies in with your zoodles. This will allow the zoodles to cook just enough where they won’t get soggy.
Then toss in your cheese. Top with extra basil and parmesan to serve.
Notes
Gluten-free: This recipe is gluten-free.
Dairy-free: This recipe is dairy-free if you use dairy-free cheese or omit the cheese all-together.
Mozzarella: I bought a block of fresh mozzarella and cut it up but you can also buy the mini balls to save yourself a step (also they’re cute).
Zoodles: I made my own zoodles using this tool here. If you by your zoodles pre-cut I would recommend about 18oz.
Meal-prep: If you are meal prepping this store the avocado pesto in a separate air-tight container (i put plastic wrap over the sauce as well) and mix it in with everything else to serve.