2 cloves garlic 2 tablespoons extra-virgin olive oil, divided ½ teaspoon salt ¼ teaspoon black pepper ½ cup grated Vegan Parmesan cheese ½ cup pine nuts 1 cup Kalamata olives 4 large zucchinis or 4 cups of prespiralized zucchini 2 medium avocados, divided 2 cups chopped fresh basil 1 tablespoon lemon juice 1 can sun-dried tomatoes
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!
