One of our favorite meals in the summer is Zucchini Spaghetti. I thought this might be the perfect time to share this recipe with the garden zucchini just about ready to eat.
While the zucchini is cooking, prepare a pot of your favorite pasta. This time we used rotini, because that is what I had in the pantry.
Once the zucchini is done, add the entire skillet to the pot of pasta including the olive oil. I consider the zucchini to be done when all the pieces have softened. Some may brown more than others and that is okay. It gives the dish more flavor. I do not drain the water from the pot before serving.
Can you believe that I was so excited to eat last night I forgot to take an after picture?! I took one today when I made some of the leftovers for lunch. The toppings can pretty much be your choice. We love it with mozzarella, cheddar and parm. I also like to add a bit of garlic salt to my plate. In our family, each person adds their own mix of cheese to their taste. Kara, for example, has a little bit a pasta with her cheese. She is also going through a phase where she doesn't want to eat the zucchini. I, on the other hand, LOVE the zucchini. The more the better.
This is a light meal that is just so perfect for a hot summer day!
I will be linking up my recipe on these linky parties HERE!