Now this is a homemade sauce! And what really makes it special is the zucchini pasta. Credit for the whole dish goes to this recipe from The Front Burner Blog. Defintely check it out, because Emily takes you through this step by step. Yes, you’re going to make zucchini ribbons and eat it like pasta. But let’s make the sauce first.
OK, on to the zucchini pasta. First, I peeled 3 large zucchini and tossed the skins. Then, I used the peeler to create zucchini ribbons, and I kept going until I hit the very seedy part. I had a lovely pile of green zucchini!
I sauteed the ribbons in olive oil for just a few minutes, and sprinkled them with salt and pepper. Then I topped them with the fresh tomato sauce and grated Parmesan, and dinner was served with a piece of foccacia bread. This was really a great dish, but I definitely went back for seconds. The zucchini pasta is delicious but not as filling as whole wheat pasta of course. So be sure to cook plenty!