Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

It’s almost Labor Day, which means that you’re probably already vacationing on a mega-yacht sailing through St. Tropez or island-hopping in the Virgin Islands, but tell the hot cabana boy “just a second!”, because you’re gonna wanna see this.

This zucchini noodle recipe has one of the largest ROIs – it’s SO easy and SO simple, but tastes like a fancy-schmancy dish from Le Cirque! Creamy avocado sauces are very popular with zucchini noodles, because they mask any bitterness while remaining fresh and light to accompany the vegetable.

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The JC Independent Feature: Corn Sauce Zucchini Spaghetti with Andouille Sausage and Seared Tomatoes

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If you don’t know already, I live in Jersey City, NJ. I’m a born and bred Jersey girl, leaving briefly for 4 years to live in North Carolina, while I attended Wake Forest University (go Deacs!). I love New Jersey…. well, it’s a constant love and hate relationship, but I do love it. When the Jersey City Independent (the local news source) asked me to submit a recipe and answer some interview questions, I was more than happy to contribute.

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Beef Taco Zucchini Spaghetti

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One of my favorite dinners growing up was taco night. My mom laid out all the fixin’s on the table and we would race to make our own taco creations. Mine were always fully loaded with shredded lettuce, beef and cheese. As a kid, it’s a blast to make your own taco. Now, as an adult (ehem – young lady – ehem), I’m bringing back taco night…. this time, with zucchini spaghetti!

Let’s be real. Tacos aren’t exactly something you want to throw back when you’re going down the shore (sorry, can’t hide my Jersey roots) during the summer and want to look your best on Instagram. They’re packed with all the hip-clinging stuff – meat, cheese, carbs. But, a-ha! I’ve got the perrrrrfect solution: replace the tortillas/taco shells with zucchini pasta!

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