Tomato zoodles tossed with a creamy avocado sauce.

INGREDIENTS
3 cups yellow and red cherry tomatoes
2 zucchini, spiralized
Parmesan for topping (Parmesan for Vegans:)
avocado sauce:
1 avocado
1/4 cup olive oil
1/2 teaspoon salt
1/2 cup fresh flat leaf parsley
3-4 green onions (green parts)
1 garlic clove
juice of 1 lemon
freshly ground pepper to taste

INSTRUCTIONS
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 (you might want to grab a lid for this – they really start to spatter when the juices hit the hot oil). 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 4-5 minutes. Drain the zoodles, and place back in hot pan with olive oile and toss for 2 more minutes. Add the avocado sauce. Toss until combined. Season with salt and pepper, top with reserved tomatoes and Parmesan if you like that sort of thing. Serve immediately.