Zucchini Spaghetti with Avocado Nut Sugo

Wash the zucchini, cut off the ends and cut into “spaghetti” with a spiral cutter, including the peel.

Heat the oil in a pan and gently heat the zucchini spaghetti.

Meanwhile, blend the avocado flesh, washed basil and parsley leaves, walnuts, lemon juice, salt, and chili flakes in a blender until creamy.

Mix the mixture with the zucchini spaghetti, sprinkle with pepper and serve the zucchini spaghetti with avocado nut sugo.

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