4. Add in the remaining zucchini and cook until tender, about 3-5 minutes. Salt and pepper the zucchini liberally.
5. Turn heat to low and add in the yogurt, cheese and pasta. Toss to mix. Transfer to a large serving bowl.
6. Squeeze in lemon juice to taste and top with tomatoes and avocados. Plenty of salt and pepper to taste. Serve and enjoy! (I served mine with chicken on top, but that is totally optional)
Review:
Don’t hate me because this is not a slow cooker recipe. From time to time, I’m going to start sharing some of my favorite recipes that aren’t slow cooker recipes.
I love this recipe so much and have been making it since I was in college. I received several zucchinis in my bountiful basket and used most of them to make this delicious dinner. I loved making it with the yellow and green zucchinis for some added color. If you’re in a pinch, use sour cream instead of yogurt. And if you’re like me and had neither, I actually used cottage cheese and it worked out okay. This is a super fast and easy dinner. Make it vegetarian if you want. We served ours with chicken. 5 stars.
Karen, I really wanted to love this and was so excited to use my new julienne peeler on the zucchini. But, it did not work out well for me. I may have to blame the avocados that were kind of old. But, even without that off flavor, I don't think it would have had much flavor at all. Plus, it was kind of soupy (the salt released some liquid from the zucchini, I think.) Did I do something wrong?