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Categories:Viewed: 46 - Published at: a year ago
Ingredients
- 4 medium zucchini
- 3 cups cauliflower roughly chopped
- 2 ounces avocado mashed
- 1/4 cup grated Parmesan cheese
- 2 teaspoons chopped garlic
- 1/4 teaspoon salt
- 1/2 cup tomato seeded and chopped
- seasoning
Method
- Using a spiral vegetable slicer like the Veggetti, cut zucchini into spaghetti-like noodles.
- Place cauliflower in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave for 5 minutes, or until soft. In a blender or food processor, combine cooked cauliflower, avocado, Parm, garlic, salt, and pepper. Add 1/4 cup warm water. Blend on high speed until smooth and uniform. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes. Transfer noodles to a strainer, and thoroughly drain excess liquid. Remove skillet from heat, re-spray, and bring to medium-low heat. Add noodles, sauce, and tomato. Cook and stir until hot and well mixed, about 2 minutes.
