Zoodles is my favourite word lately! You’re probably wondering what the heck I am talking about. I am not talking about Zoodles that you buy in a can (although I did grow up eating those too which is hilarious). “Zoodles” are spiral cut zucchini noodles. They are my top choice for a grain free noodle replacement by far. This is what they look like when I’m frying them up in butter or ghee in my cast iron skillet!
I bought the World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer from Amazon. Totally worth it! You can spiral so many different things like sweet potato, squash, carrots, cucumber, celeriac, rutabaga, etc. Really good for making breakfast “hash” too…
I do have another alfredo recipe on my blog but I think this one is pretty kick ass too as it uses avocado as the creamy base to the sauce.
1 zucchinis (1 zucchini is good for 1 serving – add additional zucchinis for however many servings you need)
1 chicken breast
1-2 tbsp butter or ghee (coconut oil would work too)
Sauce: (makes at least 4 servings of sauce)
1 cup raw cashews
2 small or 1 large ripe avocado
2 tbsp canned coconut milk (BPA free if possible)
juice of 1 lemon
1 garlic clove
Optional (for garnish):
fresh grated parmesan cheese
Start by either frying or baking your chicken breast in butter, ghee or coconut oil. After you’ve start the chicken, spiral cut your zucchini (you could also use a cheese grater I bet) and sautee them in your fat of choice. While those are cooking, blend all your sauce ingredients together in a food processor (or a good quality blender would work too).
Once the chicken is cooked through and the zoodles are getting soft, assemble everything on your plate including your optional garnishes and dig in!
Refrigerate any remaining sauce you have for leftovers. Because the sauce has lemon and salt, the avocado shouldn’t go brown as fast as it normally does. I usually get a day or two out of the leftover sauce.