When I saw Gretchen Otte’s recipe for “Zucchini Noodles with Creamy Avocado Basil Sauce” on Beyond Type 1’s website, I had to try it. As a type 1 diabetic who loves pasta, zucchini noodles have become a staple in my diet. They’re low-carb, very filling, and a perfect canvas for a delicious sauce. I tested out Beyond Type 1’s recipe for dinner, adding my own little spin onto it. Click here for the full recipe on Beyond Type 1’s recipe or scroll to the bottom to see the recipe with my adjustments!
For the sauce, I added avocado, dried basil leaves, garlic, olive oil, lemon juice, and salt to a bowl. The recipe calls for a food processor, but as a college student living in a poorly equipped apartment, I had to improvise. I used a fork and mashed up the mixture, which worked perfectly. After tasting the sauce, I added in two tablespoons of grated parmesan cheese to increase the savory flavor, and I zested the lemon to make the sauce “pop.”
Then I started the zucchini noodles. There are a few things I changed at this point in the recipe. First, the noodles in the recipe are supposed to be cold. However, I don’t enjoy the texture of uncooked zucchini noodles, so I decided to cook my noodles. The recipe also gives instructions on how to make homemade noodles, but I used Trader Joe’s frozen zucchini spirals instead. There are only 3 grams of carbohydrates per serving, and they’re super easy to make: take them out of the box, put them in a saute pan, and let them heat up. As the noodles thaw, they will start to leak water, so I recommend draining them every so often. Cook them until they’re al dente.
I stirred my sauce into the zucchini noodle pot and chopped up the cherry tomatoes and fresh basil leaves to top off the dish. I also added a handful of crushed roasted almonds to give a little crunch and a few slices of grilled chicken for some extra protein.
This dish was so good. The avocado made the sauce taste so indulgent even though it was super healthy. I ended up eating basically the whole bowl. And, even better news: two hours after eating it, my blood sugar levels stayed completely stable. This was rare for me, as my blood sugar levels love to rise in the evening.
For an easy, nutritious, and delicious dish that is also type 1 diabetic-friendly, I highly recommend Beyond Type 1’s zucchini noodle recipe.
Carbohydrates per serving: 16 grams
For the avocado-basil sauce:
1 tablespoon dried basil leaves
2 tablespoons grated parmesan cheese
2 cloves garlic
½ cup olive oil
1 lemon, zested and juiced
½ teaspoon salt.
For the zucchini noodles:
1 package Trader Joe’s zucchini spirals
1 cup cherry tomatoes
Small handful crushed roasted almonds
½ cup fresh basil leaves
Salt and pepper to taste
- Mash avocado in a bowl until smooth. Add basil, parmesan, garlic, olive oil, lemon juice and zest, and salt. Taste and adjust seasoning.
- Place the zucchini spirals in a sauté pan on high heat and cook until al dente. Drain excess water.
- Mix the sauce into the sauté pan with the zucchini noodles.
- Chop the cherry tomatoes in half and crush the roasted almonds with the back of a spoon. Serve the zucchini noodles with the tomatoes, almonds, and fresh basil leaves on top.
This blog was written by Lauren Grove, DRC Intern, who has had T1D for 15 years and is responding to the article, “Zucchini Noodles with Creamy Avocado Basil Sauce.”