Creamy Avocado Zoodles

You have heard about zoodles before (Zucchini noodles), they are the perfect replacement for pasta if you are following a low-carb diet or if you are just trying to cut down on calories and eat healthily. Not only they are low carb but they are also gluten-free. 

You can make zoodles at home by using a julienne peeler, a spiralizer, or a mandoline. Now you can ditch spaghetti and still enjoy a delicious meal.

Ingredients

• 2 tbsp butter, divided
• 3-4 slices prosciutto
• 1 small white onion
• 1 package of fresh zucchini noodles, drained
• 2 small ripe avocados
• 2 tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• ½ cup chicken bone broth, or chicken broth
• ¼ cup shredded parmesan cheese, plus additional for topping

Preparation

1. ​Add 1 tbsp of butter to a large skillet pan. Heat over medium-high heat. While the pan is heating, chop the prosciutto into small slices. Add to the heated pan, and cook until crispy, but not burned.
2. Remove the prosciutto from the skillet, and set aside. Add the other tbsp of butter to the skillet. Dice the onion, and add to the skillet. Cook for approximately 5 minutes, or until the onion is translucent, and slightly caramelized.
3. While the onion is cooking, cut the avocados, and add both to a large glass bowl. Use a fork to smash the avocado. Add the garlic powder, salt, pepper, and chicken bone broth. Mix well. The avocado sauce should be thick like a batter.
4. Drain the zucchini noodles well, and add to the skillet with the onions. Cook for 1-2 minutes, or until zucchini is warmed through. Add the avocado sauce to the skillet, as well as the ¼ cup of shredded parmesan cheese. Mix well, and cook for 2-3 minutes, or until the cheese is melted and the mixture is warm.
5. Serve immediately, and top each bowl with the crispy prosciutto, and additional parmesan cheese.

 
Optional: Add fresh garlic, and cayenne pepper sauce for a little extra spice. Or add sundried tomatoes for an extra savory flavor. 

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