How do I prepare the avocado boats for serving?

After removing the pit from the avocado halves, chill them in cold water to keep them fresh and firm for serving the noodle filling.

Can I use a different type of noodle for this recipe?

Yes, while the recipe suggests glass noodles, you can use any other spaghetti you prefer, cooked according to package directions.

What vegetables are used in the filling?

The filling includes spiralized zucchini, mushrooms, and romanesco or cauliflower, sauteed with garlic until golden brown and softened.

How is the creamy sauce made?

The creamy sauce is prepared by blending two avocados with olive oil, a bunch of basil, the juice of one lemon, and seasoned with salt and pepper.

Can I make this Zucchini Noodle Stuffed Avocado dish ahead of time?

While the noodles and sauteed vegetables can be prepared in advance, the avocado sauce and stuffed avocado boats are best assembled and served fresh to prevent the avocado from browning.

10 years ago

Zucchini Noodle Stuffed Avocado With Creamy Sauce
[Vegan]

LP By: Lena Pfetzer

Author Bio

Lena Pfetzer is the face behind the blog and Instagram page, Lenaliciously. There, Lena... Read More

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Two vibrant green avocado halves, chilled and generously stuffed with a tangle of zucchini noodles, glass noodles, sauteed mushrooms, and romanesco, all coated in a creamy basil-avocado sauce.

Zucchini Noodle Stuffed Avocado With Creamy Sauce

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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

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

First, cook noodles of your choice according to package directions, drain, and set aside.
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.
Add zucchini to the same pan and toss for 2 minutes.
Add avocado sauce, the noodles, and season with salt and pepper.
Serve in the chilled avocado boats and serve.