If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet this dish makes a nice stand-in for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart. You can serve as is, or with a savory mince. Use a vegetable peeler or mandolin to make the thin zucchini strips.
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 cup freshly grated Parmesan, for serving (more to taste)
1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more.
Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
I have also added leeks cut in the same way.
2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with savory mince and freshly grated Cheddar cheese if desired.