Zucchini ribbons in the guise of pasta. Neat, 'huh! This is a good way to have a low carb meal, and also a great way to use up extra zucchini from your garden. For a topping, you can use marinara sauce and some Parmesan cheese, but I like it best just with olive oil and smashed roasted garlic.And speaking of garlic, my lovely friend Jill sent me a package of gourmet garlic grown in Wisconsin. I love it! I have been adding garlic to just about everything I make. I never knew there were so many garlic varieties, and it's fun taste testing the different types. This garlic is milder, fresher, and less bitter than my local grocery store version. It's really good and I used the Italian Mountain red to make fabulous garlic bread.
You can order some of your own gourmet garlic here.
And, the recipe is from the New York Times and you can find it here.
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