Avocado & Basil Cream Zucchini Noodles Recipe

From The 22-Day Revolution Cookbook, by Marco Borges

This raw zucchini pasta is an incredible source of manganese, vitamin C and fiber. It’s a nutritiously powerful option to keep handy when you’re short of time but don’t want to sacrifice flavor.

Avocado & Basil Cream Zucchini Noodles


2 large zucchini

1 Hass avocado, halved, pitted and peeled

1 lemon, juiced

½ cup basil leaves, roughly chopped, set some aside for garnish

Pinch of onion powder

Pinch of garlic powder

¼ - ¼ teaspoon sea salt or to taste

Cherry tomatoes, halved, for garnish

Vegan Parmesan cheese, to taste (Marco’s recipe is on page 340 of the cookbook)


  1. Wash the zucchini, trim the ends and carve the zucchini into curly strands using a spiralizer or julienne peeler. Set aside while preparing sauce.
  2. To prepare the sauce, process the remaining ingredients, except the garnishes and cheese, in a food processor or blender until smooth.
  3. Toss the zucchini noodles together with the sauce until fully coated.
  4. Serve and garnish with cherry tomatoes, basil and cheese.


Find more than 165 delicious and healthy plant-based recipes in The 22-Day Revolution Cookbook. Find it at your local bookstore or online.