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!