This is a quick dinner to put together, start the sauce first because the ‘pasta’ takes five minutes! In the summer months I don’t cook the sauce, I coarsely chop the tomatoes, onions and garlic and pour it over the pasta.
2 zucchinis, peeled and shaved into thin slices like fettucine, drained well
1 T Olive or Grapeseed Oil
1 onion, chopped
2-3 cloves garlic, minced
6 Roma tomatoes, pureed slightly
2 t. basil/oregano/Italian seasoning
Saute the onions and garlic until translucent. Add the tomatoes and and herbs and heat through. When you place the tomatoes in to heat, pull out another skillet and heat at medium heat with grapeseed oil for 2-3 minutes. Drain all the water you can from the zucchinis and place them in to the skillet. Let sit for two minutes, then turn them over to get heat evenly distributed. Do not leave on the heat for more than 3-4 minutes total. Plate the zucchini, pour sauce over it and sprinkle with parmesan.