It's zucchini season here at the Farm and they are so very prolific! At this time of year there is zucchini in just about everything we eat - eggs, sandwiches, cakes, and even smoothies! Today we're turning it into a spaghetti like noodle and tossing it in this delicious avocado herb sauce - so fresh and delicious!
Zucchini Noodles with Avocado Herb Sauce & Shrimp
3 medium-large zucchini* spiralized into noodles or ribbons with a vegetable peeler
Avocado Herb Sauce:
1 ripe avocado
1 C packed basil or cilantro*
1T miso*
1/2T olive oil
3T lemon juice*
1 clove garlic*
1T nutritional yeast (optional)
Salt & pepper
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Combine top five ingredients in blender or food processor until smooth. Add salt, pepper, & nutritional yeast (if using) to taste.
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Roasted Cherry Tomatoes & Shrimp:
1 pint cherry tomatoes*
4T olive oil
1/2 pound extra large shrimp (21-25 ), peeled and deveined
1 clove garlic, minced*
3T lemon juice*
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Preheat oven to 450 degrees.
Place tomatoes on a rimmed baking sheet and drizzle with 2T olive oil. Sprinkle with salt & pepper, toss.
Roast in oven for 10-12 min, until wrinkled and releasing juices.
Meanwhile, in a bowl toss together shrimp, garlic, 2T olive oil, salt & pepper.
Remove tomatoes from oven & add shrimp mixture. Return pan to oven & roast for ~5 more min, or until shrimp are pink & nearly cooked through.
Stir avocado herb sauce through zucchini noodles/ribbons, top with shrimp & tomatoes. Enjoy!
*Note: Don’t have a spiralizer? Just use regular pasta & grill the zucchini!