Squash Zoodles with Grilled Avocado
Ribbon-like zoodles, typically fashioned from zucchini and other vegetables, have 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.
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