When the questions are:
• What am I going to do with all this zucchini? I hate it steamed, but I’ve also grilled it a lot lately so that’s getting boring.
• What am I going to do with all this meat sauce when I don’t eat pasta?
The only answer is, zucchini pasta!
My friend Millie sent me this link to an old New York Time post, and I found dozens more with the googles. Use a peeler to make nice long linguine-type strips until you get to the core, and you’re done. After that, so many variations, so many options. Raw? Steamed? Sautéed? Fried?
I went with sautée, in butter with salt and black pepper. Just a few minutes until it we reached al dente texture, and just beginning to turn translucent.
Delicious, healthy, and this cooks down a LOT, so you could go through 2-3 large zucchinis just to feed 4 adults. So if you’re one of those people with a garden and more zucchini than you can handle, or if you’re a friend of that person, or your CSA bag is 80% zucchinis and squashes… this is a great way to go.