Ingredients
-
3
-
4
-
2
-
1
-
1/2
-
1/2
-
1/4
-
6
-
2
-
-
-
-
-
-
Directions
Zucchini “Pasta” with Fresh Tomato Sauce, Nice light luncheon or side dish or even a first course for a dinner party. from Canadian Living mag., This was good but WAY too much work for me., Excellent recipe! I probably used a bit too much cayenne as my mouth is still on fire. I threw in some stuffed pasta with it and omitted the bay leaf because I didn’t have one. Something I will make again!
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Steps
|
1
Done
|
In Saucepan, Heat 1 Tablespoon of the Oil Over Medium Heat. |
|
2
Done
|
Add Tomatoes, Thyme, Bay Leaf, Sugar, Salt and Pepper, Cook, Uncovered, For 7 to 10 Minutes or Until Excess Moisture Has Evaporated. |
|
3
Done
|
Remove Bay Leaf. |
|
4
Done
|
Meanwhile, Slice Unpeeled Zucchini Lengthwise Into Long Wide Strips About 1/8 Inch Thick. |
|
5
Done
|
Use a Veggie Slicer or I Find a Veggie Peeler Is Best, in Long Single Swipes. in a Large Frypan, Heat 1 Tablespoon of the Remaining Oil Over High Heat. |
|
6
Done
|
Add Half of the Zucchini Strips and Half of the Garlic, Sprinkle With a Pinch of Cayenne, Cook, Stirring Almost Constantly For About 3 Minutes or Until Zucchini Is Tender and Golden, Being Careful not to Break It. |
|
7
Done
|
Remove to Paper Towel Lined Baking Sheet and Keep Warm in Low Oven. |
|
8
Done
|
Repeat With Remaining Oil, Zucchini, Garlic and Cayenne. |
|
9
Done
|
Arrange Zucchini Mixture on Warmed Serving Platter. |
|
10
Done
|
Pour Sauce Over and Sprinkle With Parmesan. |
