Remember how I said I was going to try this new ‘zucchini pasta’ recipe! Well, I did – and it was great!
The “pasta” definitely benefits from thin slicing, and spicy sauce – but because zucchini is a vegetable that takes on the flavors of whatever it happens to be near, this works out just great with any sauce you can throw on it!
I sliced it, tossed it with a sprinkle of salt and let it sit for a good 20 min (probably not a super-necessary step, but – meh – see what you have time for), gave it a quick saute for about 5 – 7 minutes with some Wildtree Basil Pesto grapeseed oil, then it was ready for my sauce. Yum!