2 ripe avocados, more for serving
2-3 large zucchinis, julienned
3 Tbsp olive oil, extra for drizzling
3/4 C. Wünder Creamery quark
1/3 C. fresh basil leaves
1/4 C. shaved parmesan cheese
1/2 Tsp red pepper flakes
Salt & pepper to taste
Pulse avocados and quark in a food processor for about a minute or until the mixture turns minty green.
Heat two tablespoons of olive oil in a large pan and add the julienned zucchinis. Sauté for 3 to 5 minutes or until the zucchinis start to shrink and become translucent. Add the blended avocado quark sauce, reduce heat, and add salt, pepper, & red pepper flakes. Stir gently for 30 seconds. Remove from heat and let stand for 2 minutes. Plate and
top with fresh basil & shaved parmesan. Enjoy while warm.