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Chef Davide Campana uses our Monocultivar Dolce Agogia Terre di Grifonetto to enhance a tasty vegan dish, Zucchini Spaghetti.

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Zucchini spaghetti is a valid and healthy alternative to a pasta dish in the summer or any time of the year when you want to reduce calorie intake. To prepare this dish, it takes very few minutes, so I recommend preparing it at the last moment to avoid the avocado sauce from oxidizing and turning brown.

I used zucchini, but you can use any type of vegetable; the important thing is to have a spiralizer.

Zucchini Spaghetti

  • 4 zucchinis
  • black sesame seeds
  • capers
  • dried cherry tomatoes
  • crumbled cashews


  • 2 ripe avocados
  • 4 tablespoons of almonds
  • 1 tablespoon of lemon juice
  • salt
  • Pepper


Sauce: Put all the ingredients for the sauce in a blender and blend until you get a creamy mixture.

Zucchini Spaghetti: Using a spiralizer, cut the zucchini to obtain spaghetti. I chose a reduced thickness for the diameter since serving them raw will prevent them from being too hard when you eat them.

Season the zucchini spaghetti with the avocado-based sauce and plate them. Complete the dish with sliced cherry tomatoes, some capers, sesame seeds, and crumbled cashews.

Enjoy your meal!

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