This simple low-carb recipe is perfect for hot summer days and when you are looking for a pasta-like experience but much lighter. Raw zucchini pasta or zoodles are nothing new, but not many people this dish as it might sound unappetising. The key is in the sauce, which usually overpowers the taste of zucchini, leaving just a tasty crunch.
I return to this dish whenever I need a little reset for my taste buds. For example, this usually happens if I overeat fried foods while travelling. On the other hand, sometimes I go through periods when I only crave very light raw foods, and zoodles always hit the spot.
Zucchini noodles are a great source of Vitamin C, B6 and Potassium. In addition, Zucchini contains soluble and insoluble fibre, which can help prevent constipation. Zucchini pasta can be a great addition to any gut-healing protocol or gluten-free diet.
The avocado garlic sauce contains healthy fats essential for a healthy immune system, brain, nerves and eyes. These beneficial fats can help you feel fuller between meals, preventing overeating. Avocado is also rich in Folate, Magnesium and vitamins like C, E, K and B6.
I also added some coconut yoghurt to this recipe because I love the taste, and it was available on the day. It also gives a protein boost. However, if you aim to reduce your saturated fat intake, you can avoid adding coconut yoghurt, which won’t affect the final result.
If you want to be even more conscious about your total fat intake from this meal, you could replace pine nuts with hemp seeds, which are lower in fat but higher in protein. I use whatever is available daily to nourish my skin with healthy fats from the inside out.
The recipe is straightforward, but you’ll need a blender and a spiraliser!
To make zucchini noodles, you’ll need to use a spiraliser or anything that can cut zucchini into long spirals. If you don’t have a spiraliser, find the longest zucchini you can and cut long thin strips using a slicer. If you find your zucchini strips very watery, you can massage them with some salt and then squeeze the water out.
Raw Avocado Garlic Zucchini Noodles (Zoodles)
Equipment
- 1 spiraliser
- 1 blender or food processor
Ingredients
- 2 zucchinis
- 1 avocado ripe
- 2 cloves garlic
- 1 tbsp wholegrain mustard
- 2 tbsp nutritional yeast
- 1 tbsp olive oil extra virgin
- 1 tbsp coconut yoghurt optional
- 1 tsp honey
- 1 tsp salt
- 2 tbsp pine nuts toasted
Instructions
- If you want to dehydrate your zoodles, place them in a strainer over a larger bowl or in the sink. Sprinkle about 1/2 teaspoon of sea salt over the zucchini and toss to coat. Allow the zucchini to sit for 15-20 minutes to allow excess liquid to drain. After the zucchini has drained, wrap it in a few paper towels and squeeze gently to remove any remaining moisture.
- To make the sauce, to a blender add avocado, garlic, mustard, honey, olive oil, coconut yoghurt and salt. Blend until mixture is creamy.
- Pour sauce on zucchini noodles. Toss and serve. Garnish with toasted pine nuts.
