This quick lunch of zucchini noodles was part of a fridge clean out before leaving for Santa Cruz last weekend. I gave Brock the directions over the phone and he spiralized the noodles AND made the sauce. That just shows you how easy this is to pull together. I came home just in time to plate it up and devour it. Besides being vegan, gluten-free and all that good stuff, the added bonus is that the sunflower seeds, tahini and avocado make it a substantial meal with lots of healthy fats (aka it’s not the kind of meal where you’ll be hungry again in 30 minutes!).
Here’s quick post, since a few of you requested the recipe on Instagram. Tag me in your photos if you make it. I’d love to see your version! And if you’re into zucchini noodles, check out this mint-pea pesto version I made with Sarah at Smitten Studio.
2 large zucchini
1/2 hass avocado, pitted and scooped out of the skin
1/4 cup tahini
1 tsp cumin
2 tbsp parsley
1 clove of garlic
Juice and zest of 1 lemon
1/4-1/2 cup water, as needed to thin
3/4 cup slow roasted cherry tomatoes with za’atar (recipe here)
1/4 cup sunflower seeds, toasted and salted
Salt and pepper
Garlic chive flowers (optional)
1. Cut both ends off the zucchini. Using a spiralizer, grater, or mandolin, create zucchini ribbons. Salt and set aside.
2. Blend the next six ingredients in a food processor. With the machine on, slowly stream in the water and blend until smooth. Season with salt and pepper.
3. Sauce the zucchini with the avocado-tahini sauce and top with roasted tomatoes and toasted sunflower seeds. Garnish with edible flowers, such as the garlic chive flowers used here, if desired. Serve immediately.