Maybe I'm biased, but everything could use hot sauce (Zoodles with Avocado sauce and Burst Tomatoes)

I am a sucker for pretty pictures of food.  Therefore I am a sucker for Pinch of Yum.  This pin kept popping up on Pinterest, so I finally clicked on over to see what all the fuss was about. I knew, as a zoodle maven, I had to make it.  

I was going to make this for some lunches, but my week got away from me and I decided to have it for dinner one night. I was glad I did because I don't think this was meant to be eaten in several sittings. There are few things I like more than a blistered tomato.  And avocado!  

This was really good, but only after I added some hot sauce.  I made an adjustment to add red pepper flakes in with the sauce, I think it really needs it, although I do live in New Orleans and like spicy food. I just think it needed something to give it a bit more oomph and that did the trick.  But if you are not a fan of spice, leave it out!  Full recipe to follow the montage.

This was almost too pretty to eat!

The Cast of Characters.  I had to run to the store for green onions at the last minute.

Don't follow the pictures like I did.  Chop first and profit.

I added chicken because I am not vegan and I work out.

Zoodles make me happy.  Not as happy as a big bowl of pasta would.  But wait, I can fit in my pants...I am happy zoodles, thank you!

I love cooking these beauties, makes the flavor pop so well!

Same with zoodles, the heat makes them better.

Speaking of heat, this sauce needed some.  I may have to add jalapenos or red pepper flakes next time.

Just looks so yummy!

Looks less pretty but much tastier with some hot sauce!

Zoodles with Avocado sauce and Burst Tomatoes (Adapted from Pinch of Yum)
Ingredients
1 container cherry tomatoes
2 zucchini, spiralized
Parmesan for topping

Avocado Sauce:
1 avocado
¼ cup olive oil
½ teaspoon salt
½ cup fresh flat leaf parsley (run your knife through it)
3-4 green onions (green parts) (Chop them coarsley)
3 garlic cloves
juice of 1 lemon

freshly ground pepper to taste
1/4 teaspoon hot pepper flakes (optional)

Leftover grilled chicken to round it out, or keep it veggie friendly and don't add it

Pulse all sauce ingredients together until smooth. Set aside.  Heat the cherry tomatoes in a large skillet over medium high heat with a very quick drizzle of olive oil. Gently shake the pan to get them moving Continue cooking until tomatoes are roasty-looking and the skins are split or loosened. Remove from heat and set aside.  Add the zucchini to the same pan and toss for 1-2 minutes, until tender-crisp and remove to bowls. Add the avocado sauce. Toss until combined. Season with salt and pepper, top with tomatoes, chicken, and Parmesan. Serve immediately.

Happy Cooking!

Missy

Linking this up with Meal Plan Monday #59!