Zucchini Pasta

2 zucchinis (skin on or off as you prefer)
1 tablespoon olive oil
salt and pepper to taste

If you have a spirilizer, you just cut your prep time! If not, then use the following steps to create your best possible zoodles.

Using a vegetable peeler, peeling lengthwise, peel long strips and stop when the seeds are reached. Turn zucchini over and continue peeling until all the zucchini is in long strips. You can discard core if you want (or use for a delicious soup recipe).

You can keep the peeled zucchini as-is for wide pappardelle-style zoodles, or line up each peel and slice the zucchini into thinner strips resembling spaghetti.

Heat olive oil in a skillet over medium heat. Cook and stir zucchini in the hot oil for 1 minute. Add zucchini and cook 5 to 7 minutes or until desired tenderness is reached. Season with salt and pepper.

 

 

 

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