Squash Zoodles with Grilled Avocado
Ribbon-like zoodles, typically fashioned from zucchini and other vegetables, gained popularity as a low-carb substitute for pasta. They can be formed with a spiralizer, mandoline or mixer attachment. At the AvoEatery in Dallas, a polished casual restaurant, the kitchen sautes zoodles made of zucchini, yellow summer squash and butternut squash with garlic, sundried tomatoes, basil and Parmesan cheese to form a base for grilled avocado halves. The veggie-centric dish is both colorful and healthy.
1 oz. canola oil
4 oz. butternut squash zoodles
5 oz. garlic, minced
4 oz. zucchini zoodles
4 oz. yellow summer squash zoodles
3 oz. sun-dried tomatoes in oil, drained and julienned
½ oz. fresh basil leaves, torn
½ oz. finely shredded Parmesan cheese
1 ripe but firm avocado, halved and grilled
Kosher salt and cracked black pepper, to taste
1. In large skillet over medium-high heat, heat canola oil. Add butternut squash zoodles; saute 1 minute.
2. Add garlic, zucchini zoodles and yellow squash zoodles to skillet; continue sauteeing until all vegetables are al dente
3. Stir in sun-dried tomatoes and basil; toss together to combine and heat through.
4. To serve, place zoodles in shallow bowl; sprinkle with Parmesan cheese. Arrange grilled avocado half on top of zoodles; season with salt and cracked pepper.
Photograph courtesy of Avocados from Mexico