It’s kind of amazing, but when you use a vegetable spiralizer tool, you can turn one large zucchini into a whole plate of strands that bear a striking resemblance to pasta! When topped with some of the avocado dressing, this makes an incredibly healthy and flavorful appetizer, snack or light meal.
If you don’t have a spiralizer, you can prepare the zucchini using the julienne blade of a mandoline (be careful!) or you can use a vegetable peeler to make thin strips (a spiralizer really makes it very easy, though…it’s an inexpensive tool I use all the time so I highly recommend you purchase one).
Avocado Dressing with Garlic Scapes (or Garlic)
Excerpted with permission by New Harbinger Publications
from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier
Makes about 1 1/3 cups; more than enough to use over zucchini pasta for 2 people
2/3 cup water
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 cup mashed avocado (I used 1 whole avocado)
3/4 cup fresh basil leaves (I used a mixture of basil and cilantro)
4 garlic scapes (or garlic cloves; if using regular garlic, I recommend starting with 2 cloves and adding more to taste)
3/4 teaspoon sea salt
1. Put all of the ingredients in a blender (or food processor) and process until smooth and creamy. Taste and adjust the seasonings, if desired.
2. To serve over zucchini pasta, spoon a few tablespoons over spiralized zucchini and mix well. Add more dressing and fresh ground pepper to taste.