Zucchinis are wonderful squash plants. It contains vitamin A, magnesium, folate, potassium, copper, and phosphorus . This summer squash also has a high content of omega-3 fatty acids, zinc, niacin, and protein. Moreover, vitamin B1, vitamin B6, vitamin B2, and calcium in zucchini assure optimal health. This recipe guides you through a simple process of making the ultimate use of zucchinis, coconut and guacamole.
Here it is:
Serves: 1 medium-sized bowl
- 5 zucchini
- 7-8 basil leaves
- Coconut oil
- ¼ cup coconut milk
- 1 cup guacamole
- Sea salt
Step 1: Cut the ends of the zucchinis and slice them into a perfect pasta-like shape. Add salt to the zucchini pasta in a strainer inside a bowl to draw out unwanted water, cover with a paper towel for 30 minutes.
Step 2: Pour the coconut milk, basil leaves and guacamole into a food processor. Blend till you get a smooth batter.
Step 3: Melt some coconut oil in a skillet on medium heat. Add the zucchini pasta to the skillet and let it simmer for about 5 minutes.
Step 4: Add the zucchinis to a dish mix it with the sauce. Garnish with some basil leaves.
This dish could be served hot or cold. Enjoy !
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