Zucchini Pasta

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ¼ tsp or 2g

• Lemon peel

  Raw

  ½ tsp or 1g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Parmesan cheese

  Grated

  1 cup or 100g

Directions

1. Scrub and clean the zucchini. Remove the ends, and discard the core and seeds. Julienne by hand or by using a mandoline.
2. In a skillet on the stove, add 1 tablespoon of the oil on medium-high heat. Once heated, add half the zucchini noodles. You will need to cook them in two batches.
3. Add ¼ teaspoon of the salt and ¼ teaspoon of the lemon peel. Toss, and cook for 3 to 4 minutes.
4. Halfway through, add half of the basil, and finish cooking until the noodles are soft.
5. Repeat with the second batch of noodles.
6. Serve immediately with fresh tomatoes and parmesan cheese.

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