Gather these simple ingredients:
– olive oil
– rosemary (or other fresh herbs)
– cheese (optional)
– salt and pepper
The key to this dish is using a peeler! Rather than slicing your zucchini, you’ll want to make long peels (only peel until you reach the seeds, then toss; keeping the seeds out of this dish will make it more like pasta!). I used three small zucchini and it cooked into a perfect dinner-sized portion for one person.
While you’re peeling your zucchini, heat up the oil and sliced garlic in a medium pan. Once the garlic is soft (but not browned), add the peeled zucchini. Turn the heat down to medium-low, and let the zucchini cook slowly. While you’re waiting, chop the tomatoes and grate some cheese.
Keep an eye on the zucchini; besides using a peeler to replicate spaghetti, the other key to this dish is not overcooking the pasta! Once it’s slightly tender, remove from heat. Toss with tomatoes, fresh herbs, cheese, and salt and pepper. Serve and enjoy!
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