Makes four to six servings
Prep time: 30 minutes
- 2 medium zucchini
- 1 tsp. sea salt
- 1 ripe avocado
- Zest and juice of one lemon
- 1 cup vegetable stock
- Freshly ground black pepper to taste
- ½ cup coarsely chopped parsley
- 1 to 2 cloves garlic
- 1 tbs. olive oil
- 1/4 cup toasted pine nuts
Slice zucchini into thin strips with a mandoline or vegetable peeler, setting aside any seed-filled slices for the sauce. Toss the zucchini “noodles” with the salt and allow to sit in a bowl for about 10 minutes to release any excess water.
Move the zucchini to a colander, and while the strips drain, blend the sauce: In the blender, add the seedy strips of zucchini, the avocado, lemon zest and juice, vegetable stock, black pepper, parsley, garlic, and olive oil. Blend until smooth.
Arrange zucchini noodles in a bowl, pour the sauce over the zucchini, and sprinkle with pine nuts before serving.