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

  Shredded

  1 cup or 80g

Directions

1. Scrub and clean the zucchini. Remove the ends, discard the core and seeds, and julienne by hand or with a mandoline.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add half of the zucchini noodles.
3. Add 1/4 teaspoon salt and 1/4 teaspoon lemon peel. Toss and cook for 3 to 4 minutes until the noodles are soft.
4. Add half of the basil halfway through cooking and finish until the noodles are tender.
5. Repeat the process with the remaining zucchini noodles.
6. Serve immediately with fresh tomatoes and parmesan cheese.

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