1 Cut the zucchini into spaghetti noodles using a special peeler or food processor.
2 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.
3 Peel and cut the avocados into quarters and brown them on each side.
4 Set the avocados aside on a paper towel, then toast the pine nuts in the pan for 2 min.
5 Add the courgettes, garlic, sun dried tomatoes and sauté for 2 to 3 min, then season.
6 serve with the avocado wedges and the pine nuts.