Sweet and simple! They are the best adjectives to describe a dish. The no-carb zucchini ribbons imitate long noodles – fettuccine or tagliatelle – in a brilliant way. They are al dente and toothsome topped with pasta sauce – my favourites are Bolognese or marinara. I sometimes sauté fresh cherry tomatoes – local and in-season – with fresh herbs. You are welcome!
2 lb/I kilo (4 to 6 medium) zucchini, unpeeled
1 to 2 tbsp vegetable oil
Kosher salt and pepper to taste
Using a vegetable peeler or a mandoline, shave the zucchini on all sides in long ribbons until you reach the seeds. (Don’t discard the seeded centre – I sometimes slice and stir-fry them with chopped tomatoes, finely chopped garlic, parsley and seasoning.) Pat them lightly with paper towels or a dry tea towel.
Heat the oil in a large skillet over medium heat. Add zucchini ribbons and toss lightly with tongs to coat with the oil. Sauté until warm and just barely tender, about 5 minutes. Season to taste with salt and pepper. Serve as a side dish unadorned or serve as a main dish topped with sauce.
Makes 4 to 6 servings.