Wow, for a healthy, low-carb meal, this zucchini "pasta" was pretty good!
Super thin, barely cooked zucchini strips cut with the mandoline is a proxy for carbolicious pasta. Topped with a simple fresh tomato sauce and some toasted garlicky breadcrumbs for crunchy texture (my addition to the recipe), this stuff could almost pass for the real thing. Almost.
In any case, it's a great summer meal that uses up those farmer's market staples that are in abundance- giant zucchini the size of your leg, tomatoes coming out your ears... try it!