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Chickpea salad, cashew cream, and more, avocados are the perfect vessel for so many different foods. In this recipe, they're stuffed with noodles, romanesco, and sautéed mushrooms tossed in a creamy avocado basil sauce. This is perfect for serving at parties or as a light lunch — don't worry about the avocados browning, though. Keeping them in chilled water while you prepare everything halts the process!

Zucchini Noodle Stuffed Avocado With Creamy Sauce [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients You Need for Zucchini Noodle Stuffed Avocado With Creamy Sauce [Vegan]

For the Sauce:
  • 2 avocados
  • 3 tablespoons olive oil
  • 1 bunch of basil
  • Juice of 1 lemon
  • Salt and pepper, to taste

For the Filling:

  • 2 zucchini, spiralized
  • 3.5 ounces glass noodles(or any other spaghetti you prefer)
  • .8 ounces mushrooms
  • .7 ounces romanesco or cauliflower
  • 1 garlic clove
  • Salt and pepper, to taste
  • 5 avocado halves, pit removed, and chilled in cold water

How to Prepare Zucchini Noodle Stuffed Avocado With Creamy Sauce [Vegan]

  1. First, cook noodles of your choice according to package directions, drain, and set aside.
  2. In a skillet, melt 2 tablespoons of olive oil over medium heat. Add garlic and sauté for a minute, until fragrant. Add the mushrooms and romanesco or cauliflower and sauté for 5-10 minutes, until golden brown and softened.
  3. Add zucchini to the same pan and toss for 2 minutes.
  4. Add avocado sauce, the noodles, and season with salt and pepper.
  5. Serve in the chilled avocado boats and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Lena Pfetzer

See My Recipes

Lena Pfetzer is the face behind the blog and Instagram page, Lenaliciously. There, Lena shares super-creative snacks, meals, desserts, and more featuring wild flavor combos. She loves to inspire other people to get in touch with a variety of cultures, eating habits, and nature!

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