I finally got a spiralizer, which I have wanted forever but have been too busy to go and buy. I thought for sure that I wouldn’t be able to figure out how to use it, because I’m sort of challenged with that sort of thing. I couldn’t have been further from wrong, though, and soon after unwrapping it, I was spiralizing everything in sight (to the delight of my daughters).
As most of you know, I am a huge fan of avocados. I thought that an avocado sauce would be perfect for this dish, versus a cooked sauce that would sort of be weird with raw zucchini noodles, am I wrong? I experimented with different levels of citric vs spicy vs avocado, and even though the finished sauce tasted a bit sour in the blender, it ended up being perfect for when it was on the noodles.
For some protein, I added boiled egg to the recipe as a topping for the sauced noodles. The Critic and the Nanny Critic both gave the dish two thumbs up, so I’m sure you’ll enjoy it too.
A bonus: it’s a really quick recipe to make. Get those eggs on the stove first and then start spiralizing your zucchini.
Serves 2
3 raw medium zucchini, washed
1 whole avocado, halved and pitted
Juice of 1/3 lemon
¼t chipotle chili powder
2 eggs
Put the eggs on the stove to boil.
Spiralize the zucchini, placing the spirals in a large bowl.
In a blender or small food processor, scoop out the contents of the avocado, and add the lemon juice and chipotle. Blend until smooth.
Pour the sauce over the zucchini, tossing to mix.
Because some of the noodles will be super-long and awkward to eat, take a pair of kitchen shears and snip randomly in the bowl to cut the noodles into smaller, more manageable lengths.
When the eggs are boiled to your desired hardness, peel, chop, and add to the sauced noodles. Toss to combine and serve.
