Friday 2 September 2016

Zucchini noodle avocado sauce mush


Yes yes, I know. This dish has become such a cliché in food blogs, but since I don't give a damn about such things (plus I want to jot it down before it gets lost in the sea of recipes I have bookmarked), here goes.

I love love love zucchini spaghetti and finally decided to "splurge" and get a gadget for making the said delicacy. I had a julienne peeler before but was never really satisfied with the quality of the strips it produced, they were too thin for my liking. This new baby which cost all of 12 euros if I remember correctly delivers! No, it's not a spiralizer, but it takes much less space in my teeny tiny kitchen and the price was a definite bonus.




And it produces the cutest cones ever! Awww...

I found the recipe in Paleo Cupboard and the result was just absolutely amazingly scrumptious. The avocado sauce had exactly the right amount of flavour, although I think I used a little less garlic than the recipe, since I'm still getting used to it again after omitting it from my diet for quite a while due to sensitivities. But feel free to use all 3 cloves if you want yours more garlicky. You can either serve the noodles raw or cook them. I love them both ways but this time I cooked them and the result was really really good. So, anyway you go, you can't go wrong.

The pics also don't really do this dish justice. I wringed my poor zucchinis to within an inch of their lives while  trying to get the excess liquid out and didn't believe the recipe when it called for 6 large zucchinis, so the result is more a mush under a mush than noodles with a sauce. But hey, I'm always of the opinion that there can never be too much sauce and am known to drown all sorts of innocent cakes in something liquid and sweet, so I had no complaints. If you want a more photogenic dish, do as I say, not as I do. Yes? :) But now: Let me present: Miss Avocado meets Mr Zucchini, falls in love and decides it never wants to be separated from him ever again, aka Mush. Enjoy!




Zucchini noodles with avocado cream sauce


6 large zucchinis (yes it seems like a lot but they lose a lot of volume when squeezed)

1/2 tsp sea salt

1 tbsp oil


Sauce 

2 large avocados, peeled and pitted

1/4 cup packed basil leaves

1/2 tsp sea salt

1/2 tsp black pepper

3 cloves of garlic, minced (or less, I think I had 2 small ones)

2 tbsp olive oil

1 tbsp lemon juice


Julienne or spiral slice your zucchini and place in a strainer over a larger bowl or in the sink. Sprinkle about 1/2 teaspoon of 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 (don't wring it to death) to remove any remaining moisture. Wrap again in fresh paper towels and leave on the counter until ready to cook.

To make the sauce, place all of the sauce ingredients in a blender or a food processor and blend until smooth. Taste and add additional salt and pepper if desired. 

Note: If serving raw, stop here and serve the sauce on top of the noodles.

To cook the noodles, pour oil in a large skillet and warm over medium-high heat. Add the zucchini and cook for 2 minutes. Add the sauce and toss with the noodles to coat. Cook for another 2-3 minutes or until heated through, then serve.




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