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🍽️ Zucchini Spaghetti with Creamy Avocado Basil Dip

208 kcal · 30 min · 4 servings

Ingredients

• 1 ripe avocado
• 1 bunch basil (20 g)
• 2 tomatoes
• 2 tbsp lemon juice
• salt
• pepper
• 1 pinch chili flakes
• 50 g feta (45% fat in dry matter)
• 4 zucchini
• 2 tbsp olive oil

Instructions

1. 1. Cut the avocado in half and remove the pit.
2. 2. Scoop the flesh out of the skin and place it in a tall blending cup.
3. 3. Wash the basil and shake off excess water.
4. 4. Set aside half of the basil leaves for later and keep them aside.
5. 5. Wash the tomatoes and cut them into very small cubes.
6. 6. Set aside half of the tomato cubes for later and keep them aside.
7. 7. Add the remaining basil, lemon juice, and 3 tablespoons of water to the blending cup with the avocado.
8. 8. Blend the mixture with a hand blender until it is fine and smooth.
9. 9. Stir the remaining tomato cubes into the avocado mixture.
10. 10. Season the pesto with salt, pepper, and chili flakes to taste.
11. 11. Crumble the feta cheese into small pieces.
12. 12. Wash and trim the zucchini.
13. 13. Cut the zucchini into noodle shapes using a spiralizer.
14. 14. Heat oil in a frying pan.
15. 15. Add the zucchini noodles to the pan.
16. 16. Sauté the noodles over medium heat for 5 minutes.
17. 17. Stir the noodles occasionally while sautéing.
18. 18. Season the zucchini noodles with salt and pepper.
19. 19. Place the zucchini noodles onto the plates.
20. 20. Drizzle the avocado pesto over the noodles.
21. 21. Distribute the remaining tomato cubes and feta cheese over the dish.
22. 22. Garnish the dish with the reserved basil leaves.

Nutrition per serving

• kcal: 208
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 9 g