Ever made zoodles? They’re a fun way to use zucchini and a healthy, fresh alternative to pasta! You can just enjoy zoodles lighted sautéed, but also here is a delicious recipe that was a hit at my community garden potluck.
I discovered this last year and planted several zucchini seeds this year in order to harvest large (thigh-size!) squash expressly to make zoodle dishes.
Combine avocado, goat cheese, pesto, and 1 to 2 teaspoons olive oil in a food processor. Mixture will be thick. Set aside.
Using a spiralizer or serrated peeler, twist or peel your zucchini into noodles, or zoodles. Process only the firm flesh, not the seeded portion. Set aside.
Heat 1 tablespoon olive oil in a skillet or pot. Add garlic and cook for 30 seconds. Add zucchini noodles and cook, turning frequently, for 8 to 10 minutes, or until soft and they have sweated several tablespoons of liquid.
Remove pan from heat. Drain liquid, saving 1 to 2 tablespoons.
Add avocado mixture and stir to coat zucchini noodles. Add zucchini liquid, ½ tablespoon at a time, if desired, to thin the avocado mixture. Add Parmesan cheese and stir to blend. Serve, with Parmesan cheese to pass around.
Makes about 4 servings.
Variations (without avocado mixture): Cook zucchini noodles as directed. Top with tomato sauce. Or, cook as directed, and add zest and juice of ½ lemon during the last minute of cooking. Remove zucchini noodles from pan, reserving the liquid. Return the liquid to the pan and add ½ pound raw, peeled, and cleaned shrimp. Cook until pink, adding ¼ cup white wine, if desired. Serve shrimp over zucchini noodles, with Parmesan cheese.