Zucchini Pasta

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Olive oil

  Salad or cooking

  ⅔ tbsp or 9g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.5g

• Lemon peel

  Raw

  ³⁄₁₆ tsp or 0.3g

• Basil

  Fresh

  ⅔ tbsp, chopped or 2g

• Tomatoes

  Red, ripe, raw, year round average

  ⅓ cup, chopped or sliced or 60g

• Parmesan cheese

  Grated

  ⅓ cup or 33g

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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