Transform zucchini into gluten-free “zoodles” and combine them with this allergy-friendly pesto.

It’s packed with nutrient-dense ingredients and turns this dish into a delicious, creamy entrée.

• 4 medium zucchini
• ½ cup raw unsalted shelled seeds, pumpkin or sunflower
• ¼ cup freshly squeezed lemon juice
• 2 cups chopped raw spinach
• ½ cup fresh parsley, packed
• 1 ripe avocado, peeled, pit removed
• ¼ cup olive oil
• ½ teaspoon sea salt
•  ¼ cup walnuts, chopped for garnish

Spiralize zucchini (use blade C) to transform it into thin strands of zoodles.

Cut zoodles into shorter lengths with clean scissors or a knife. Use zoodles raw or gently cook them by sautéing.

To sauté, place zoodles and 1 teaspoon olive oil in a large skillet over medium-high heat and sauté 2 minutes.

Remove from skillet and drain (or you can eat it raw).

In a food processor combine seeds and lemon juice and blend until seeds are pureed.

Add spinach, parsley, and basil. Pulse until chopped and incorporated.

Add avocado and ¼ cup extra virgin olive oil and puree until smooth

Season to taste with salt.

Toss zoodles with pesto.

Sprinkle with nuts and serve.