Challenge Approved
Serves: 4
Ingredients:
2 cloves garlic
2 tbsp. extra-virgin olive oil, divided
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup grated Challenge Approved Vegan Parmesan cheese
1/2 cup pine nuts
1 cup Kalamata olives
4 large zucchinis or 4 cups of pre-spiralized zucchini
2 medium avocados, divided
2 cups chopped fresh basil
1 tbsp. lemon juice
1 can sun-dried tomatoes
Directions:
Slice zucchini into long strips using a spiralizer or a vegetable peeler. Place zucchini “noodles” separately on a paper towel and set aside to sweat. Prepare avocados by removing skin and pit. Add 1 avocado to a blender with basil, lemon juice, vegan cheese, garlic, ½ cup olive oil, salt, and black pepper. Warm 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini noodles and cook until softened, about 4 minutes. Pour the avocado sauce into the skillet, and add in pine nuts and kalamata olives. Remove from heat. Cut the remaining avocado and add to the zucchini mixture. Top with 3-4 sundried tomatoes!