Zucchini ‘Pasta’ with Prawns & ‘Creamy’ Avocado Basil Sauce (GF!)

Pinit

I have to admit, when I first saw the whole ‘zucchini pasta’ thing, I was skeptical… very skeptical. Could that really taste good?? As good as actual pasta tastes??

Well my friends, why yes, yes it does.

I was soooo super impressed with how amazingly delicious and surprisingly filling this dish ended up being! Not only that, but like seriously, look how pretty that dish is! Just a beaut!

The great thing about zucchini pasta, is it’s lower calorie and lower carb, yet still holds up like a good old pasta would! It’s great for those who need a gluten free pasta option, and for those watching their waistline! Not that real pasta is ‘bad’ for you (unless it’s white refined pasta, then yes it’s bad!!), but sometimes you just need something a little lower cal but still full of flavor!

The hubby and I took a trip to our local HomeSense store this past weekend and I picked up this handy dandy mandoline! It was only $25 and I swear it’s my new favorite kitchen tool! I used it to make sweet potato chips, beet chips, and of course, this zucchini ‘pasta’! … If you don’t have a mandoline at home, don’t stress, you can still make this dish, it will just require some careful knife skills, but it can be done!

The sauce came together in a jiffy! I had seen the idea of using avocado to make a ‘creamy’ like sauce on pinterest, and thought I would give it a whirl! I used basil, garlic, fresh lemon juice, and salt and pepper to make the avocado sauce and it turned out wonderfully! It was ‘creamy’ tasting yet still light and fresh from the lemon and basil! I didn’t add any oil because the avocado has enough healthy fats in it – but you could easily add oil to make the sauce a little smoother!

I decided to blanch the zucchini pasta to soften it, as I had originally seen zucchini pasta done as a raw dish, and I wasn’t into that idea. I tossed some cooked prawns with the lightly cooked zucchini pasta and avocado sauce, added in some fresh cherry tomatoes and served the dish warm.

Wow. Just ..wow.

Healthy bliss.

The zucchini really seemed like real pasta, the way it twirled around the fork and soaked up all the sauce. It felt like such a rich, hearty dish, it was shocking to think I was pretty much eating just prawns, zucchini, and avocado!

Even the hubby fell in love! He decided to forgo the avocado sauce and went with a simple tomato basil marinara sauce!

This dish took me less than 20 minutes to make, start to finish. Exactly what I like in a meal; quick, simple, healthy, and out-of-this-world tasty!

So, if you too, are a skeptic of the zucchini pasta idea, I hope I have convinced you to give it a try!

Zucchini 'Pasta' with Prawns & 'Creamy' Avocado Basil Sauce (GF!)
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 3 small green zucchinis
  • 5 oz tiger prawns, cooked
  • ½ cup cherry tomatoes, halved
  • water
  • for the avocado & basil sauce:
  • ½ cup of basil
  • ¼ of a ripe avocado
  • 1 cloves of garlic, minced
  • the juice of ¼ a lemon
  • salt and pepper
Instructions
  1. Start by making the zucchini 'pasta'. Slice off the two ends of each zucchini.
  2. Use a mandoline with the "julienne" attachment to make pasta like strips. OR if you do not have a mandoline, cut the zucchini into thin wide strips, lengthwise, then finely slice the strips, lengthwise again. You should have long, thin strips of zucchini that look like linguini.
  3. Bring water to a boil in a saucepan. Blanch the zucchini for 30 seconds, then rinse under cold water. You only want to just soften the zucchini slightly. Set aside.
  4. Cook your prawns, or defrost pre cooked prawns. Set aside.
  5. For the sauce, place the basil, avocado, garlic, lemon juice, and a pinch of salt and pepper in a food processor/blender. Blend until you have the consistency you like.
  6. Once the sauce is done, toss it in the bowl with the zucchini, prawns, and cherry tomatoes.
  7. Season lightly with salt and pepper.
  8. Serve warm, at room temperature, or chilled - it's up to you!
  9. Enjoy!
Nutritional Information
Serving size: 1 Calories: 224kcal Fat: 5.9g Carbohydrates: 20.6g Sugar: 5.5g Fiber: 8.5g Protein: 26.3g

*Recipe adapted from What’s Cooking Good Looking 

Before you leave the blog today, stop over at the NEW This Month’s Question Poll (in top of the the right sidebar).. and give me an answer – I love the feedback and want to keep giving Nutritionist in the Kitch readers more of what they want!

Enjoy!

Christal

Nurtitionist in the Kitch

Comments

  1. says

    I still remember discovering zucchini ‘pasta’ – amazing!! I love it so much I actually asked for this amazing (totally simple and cheap) tool to make long pasta ribbons. I love it so much I blogged about it a whilel back. The first time I made an avocado sauce for pasta was about two weeks ago – yum! But it still lacked something. And now I know what: prawns!!! What a fabulous recipe. Thank you for sharing it!

  2. Andrea says

    Thank you for this awesome recipie Christal! I made this tonight for dinner and it was delicious and easy. I substituted the prawns for some left over cajun chicken breast. I briefly sautéed the chicken in a pan with the cherry tomatoes (used olive oil pam) before adding it the zucchini and sauce. I loved the texture of everything and It was SO good!! Andrea :)

    • Christal says

      Delicious! I love the use of Cajun chicken! It just shows how versatile this dish really is! Thank you so much for the feedback Andrea! I’m glad you liked it!

    • Christal says

      Hey Brittney! They are just a type of prawn, I believe named because of the dark stripes?? Lol, that’s a bit of a guess though! You can use any type of shrimp you want in this recipe though!

  3. Bridget says

    I have to try this – for me – coz I’m trying to be low carb.For the kids – they hate veggies of any kind – let me see if I can fool them :)

  4. Nicole says

    This looks and sounds delicious! I’ll probably replace the prawns with chicken as I don’t do seafood but I’m definitely going to have to try this!

    • Christal says

      Hey Nicole! That would definitely work! Any protein or none at all would still taste amazing with this dish, it’s the zucchini that is really the star! :)

  5. Vickie says

    I cannot wait to try this!! I was curious about the sweet potato/beet chips you mentioned. Are you cooking in the oven just brushed with oil? I have made SP fries but not chips.

    • Christal says

      Yes! I set my oven to 400 degrees, and cut the sweet potato with a mandoline to make little rounds, about 3.5mm thick. All I do is spray a baking pan lightly with olive oil cooking spray then set them on the pan and season with salt. Bake for about 15 minutes then flip and finish for another 10 or so. It’s so easy! I like mine a little soft still but browned on both sides! So delicious!

Trackbacks

  1. […] Zucchini ‘Pasta’ with Prawns & ‘Creamy’ Avocado Basil Sauce Ingredients: 3 small green zucchinis 5 oz tiger prawns, cooked 1/2 cup cherry tomatoes, halved water for the avocado & basil sauce: 1/2 cup of basil 1/4 of a ripe avocado 1 cloves of garlic, minced the juice of 1/4 a lemon salt and pepper Directions: Start by making the zucchini ‘pasta’. Slice off the two ends of each zucchini. Use a mandolin with the “julienne” attachment to make pasta like strips. OR if you do not have a mandolin, cut the zucchini into thin wide strips, lengthwise, then finely slice the strips, lengthwise again. You should have long, thin strips of zucchini that look like linguini. Bring water to a boil in a saucepan. Blanch the zucchini for 30 seconds, then rinse under cold water. You only want to just soften the zucchini slightly. Set aside. Cook your prawns, or defrost pre cooked prawns. Set aside. For the sauce, place the basil, avocado, garlic, lemon juice, and a pinch of salt and pepper in a food processor/blender. Blend until you have the consistency you like. Once the sauce is done, toss it in the bowl with the zucchini, prawns, and cherry tomatoes. Season lightly with salt and pepper. Serve warm, at room temperature, or chilled – it’s up to you! Enjoy! (Recipe from Nutritionist in the Kitch) […]

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