Enjoy a creamy, healthy meal with this avocado alfredo zucchini noodle recipe. Quick, easy and low carb!
How to Make Avocado Alfredo Zucchini Noodles
- Make the avocado alfredo sauce. Add the avocado flesh, grated Parmesan, garlic, basil leaves, lemon juice, and almond milk to a food processor or a blender and blend until smooth. Season the avocado sauce to taste with black pepper and salt. Set aside.
- Cook the zucchini noodles. Heat the olive oil in a large skillet. Add the red pepper flakes and crushed garlic and cook for 30 seconds. Add the zucchini noodles and sauté for two to three minutes or until just tender. Remove from the heat.
- Prepare to serve. Add the sauce and toss to coat. Taste the zucchini alfredo and add more salt or black pepper if needed. Top with the extra parmesan cheese and basil (if using) and serve.
Storing and Reheating Instructions
To Store: Store any leftover zucchini alfredo in an airtight container in the refrigerator for up to two days.
To Reheat: Reheat gently on the stovetop to avoid overcooking the zucchini noodles. Remove them from the heat as soon as the dish is warmed through.
Avocado Alfredo Zucchini Noodles
Enjoy a creamy, healthy meal with this avocado alfredo zucchini noodle recipe. Quick, easy and low carb!
Ingredients
For the avocado alfredo sauce:
- 1 large avocado, halved and pitted
- ¼ cup grated Parmesan or nutritional yeast
- 1 garlic clove, peeled
- ½ cup fresh basil leaves plus extra for serving
- ¼ cup unsweetened almond milk
- 1 tbsp lemon juice
- salt and black pepper to taste
For the zucchini noodles:
- 1 pound zucchini, cut into noodles
- 1 tbsp olive oil
- 2 garlic cloves, minced
- ½ tsp red pepper flakes
Instructions
- Add the avocado flesh, grated Parmesan, garlic, basil leaves, lemon juice and almond milk to a food processor or a blender and blend until smooth.
- Season to taste with salt and black pepper.
- Set aside.
- Heat the olive oil in a large skillet.
- Add the garlic and red pepper flakes and cook for 30 seconds.
- Add the zucchini noodles and saute until just tender, about 2-3 minutes.
- Remove from the heat.
- Add the sauce and toss to coat.
- Add more salt or black pepper if needed.
- Top with extra parmesan cheese and basil (if using) and serve.
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