* The outcomes of this diet depend on the person's individual predispositions and cannot be guaranteed in every person. We advise you to consult your doctor before you start a diet programme.
Zucchini spaghetti with avocado
Ingredients
- avocado 50 g
- basil to taste
- garlic 5 g
- lemon juice 10 ml
- olive oil 10 ml
- parmesan cheese 20 g
- pepper to taste
- pine nuts 15 g
- salt to taste
- zucchini 200 g
Method
First, prepare the avocado pesto: Cut the avocado lengthwise along the pit in two halves. Remove the pit and scoop out the avocado from the skin with a spoon. Add finely chopped garlic and sprinkle with lemon juice. Blend everything with a stick blender. Finally, stir in the torn basil. Season the pesto with salt and pepper.
Then wash the zucchini and cut off both ends. Using a special zucchini spaghetti maker, shred the zucchini into long thin slices (including the skin). Preheat a pan with a drizzle of olive oil and add the zucchini spaghetti, season with salt and sauté for about 2 minutes. Add the avocado pesto to the spaghetti. Finally, sprinkle with pine nuts, parmesan cheese and garnish with basil.
| Total energy value of the dish | per 1 portion |
|---|---|
| Energy value of the dish | 422 kcal |
| Protein | 15 g |
| Carbohydrates | 13 g |
| Fat | 34 g |
| Fibre | 5 g |
Wishing you an enjoyable meal – the KetoDiet team.