An Open Cookbook

An Open Cookbook

5.21.2015

Zoodles with Chorizo, Avocado, and Corn

 



Zucchini made into the shape of noodles, aka 'zoodles' have become a household name in our kitchen. 'Want to have pasta for dinner? Sure. Let's add zoodles.'  'Let's have something lighter for dinner tonight. Ok. Zoodles? Great.' These are regular conversations in the midst of our other pizza or couscous nights.
 
Zoodles or other spiralized vegetables really are a great addition to or alternative to pasta on the dinner table. Although they don't taste like pasta, they do look like pasta and you even get to twirl it on your fork.
 
One night we wanted a lighter dinner after a rich-food-heavy weekend. We had leftover chorizo, roasted corn in the freezer, and an about-to-be-overripe avocado. The spiralizer got pulled out of the cabinet, zucchini became zoodles, and synergy happened.
 
And this happened... 
 

Zoodles with Chorizo, Avocado, and Corn

3 to 4 servings

2 tablespoon olive oil, divided
3 zucchini, run through spiralizing device (zoodled)
1/4 teaspoon ground cumin, or to taste
salt and pepper to taste
1/2 cup chorizo
1/2 cup frozen roasted corn (Trader Joe's)
2 cloves garlic, minced
red pepper flakes to taste
1 avocado, cut into cubes


Heat 1 tablespoon olive oil in a skillet over medium heat; add zoodles, cumin, salt, and pepper to the hot oil. Cook seasoned zoodles, stirring occasionally, until most of the water is evaporated and zucchini is halfway tender, 5 to 10 minutes.

Heat a separate skillet over medium heat; add chorizo and cook until chorizo is browned and crumbly, about 10 minutes. Add corn; cook, stirring occasionally, until corn is cooked through, 2 to 3 minutes.

Stir garlic into zoodles and cook until garlic is fragrant, 2 to 3 minutes. Mix chorizo, corn, and 1 tablespoon olive oil into zoodles and toss to combine; season with red pepper flakes. Transfer zoodles and chorizo to serving bowls; top with avocado and season with salt and pepper.