Zucchini as 'pasta' -- It's amazingly tasty!

Once I began monitoring the amount of carbohydrates I consumed, I realized that pasta was on our menu way too often. I'm not saying carbs are bad for everyone, but both of my parents and both grandmothers had/have type 2 diabetes, so I have to be super careful not to follow in their paths.

This has led me to so many delicious low carb recipes, but I especially like this one since it's so incredibly versatile.

1. Wash and cut ends off of 1 medium to large zucchini per person.

2. Julienne into very thin strips using a mandolin slicer, or by hand (but it takes forever this way.)

3. Once it's all in thin strips, toss with salt and pepper, and about 1-2 tablespoons of extra virgin olive oil.

4. Then saute quickly in a non-stick skillet on medium-high heat for only about 1-2 minutes. You just want to soften them slightly.

That's it! Now just top it with whatever you normally would if you'd boiled spaghetti noodles:

Marinara sauce (with meat or without)
Alfredo sauce
Or one of my favorite ways, which is to toss the cooked "pasta" with a mixture of sauteed onions, finely minced garlic, parmesan cheese, and fresh parsley. Yum!

You're only limited by your imagination.

Enjoy!