Preparation time: 30 min
Cooking time: 15 min
Serves 6

 INGREDIENTS

• 2 green zucchini
• 2 yellow zucchini
• 3 avocados, not too ripe
• 1 oz sun dried tomatoes
• 1 chopped garlic clove
• 1 tbsp olive oil
• 1 oz pine nuts
• salt/pepper

METHOD

Cut the zucchini into spaghetti noodles using a special peeler or food processor.

Heat the stock pot to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique, then add the olive oil.

Peel and cut the avocados into quarters and brown them on each side.

Set the avocados aside on a paper towel, then toast the pine nuts in the pan for 2 min.

Add the courgettes, garlic, sun dried tomatoes and sauté for 2 to 3 min, then season.

serve with the avocado wedges and the pine nuts.

Bon appétit!