Zucchini Spaghetti with Creamy Avocado and Tomatoes

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Bon Appetite From Sophia with Grace!

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Zucchini Spaghetti with Creamy Avocado and Tomatoes

Course Entrées
Total Time 25 minutes
Servings 2 - 3 portions

Ingredients

  • 1 whole zucchini about 7.5 Oz
  • 1 avocado
  • ¼ cup of minced cilantro
  • 2 cloves of pressed squeezed garlic
  • 1/2 lemon
  • Salt to taste
  • 8 tomatoes cut in halves
  • 1 tbsp of Coconut Aminos Teriyaki sauce
  • 1 ½ tbsp of Parmesan cheese

Instructions

  1. Cut zucchini into thin, noodle-like strips into a bowl. Put avocado pulp, cilantro and salt into a blender. 

    Squeeze lemon juice over it. Put the top on and mix it well to a smooth consistency. Place a skillet on the stove over medium heat. Add extra virgin olive oil and tomatoes. 

    Sauté tomatoes for about 5-6 min, add Coconut Aminos Teriyaki sauce, and continue sautéing for one more minute. Add avocado cream to zucchini spaghetti and mix well.

Recipe Notes

Serve on a plate with tomatoes on top of spaghetti and sprinkle with parmesan cheese.

Bon Appetite From Sophia with Grace!

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