Books & Spoons Recipe: ZUCCHINI PASTA

Zucchini pasta, is my new favorite.
Marvelous as a side dish for any meat coming out of the grill, but lovely as a main course as well.
I saute the julienne zucchini on a little olive oil, I also had a clove of garlic in the oil.
I have heard some saute just a minute and add a half a cup of water and cook the zucchini rest of the way. I'm sure that works as well, but it really takes minutes to saute it till al dente, and in my opinion, to perfection.
At the end, I just added a little pesto and Parmesan cheese on the top, salt and pepper as needed, of course. I really enjoy this as a lunch, just as is. While lighter than pasta, it is filling, and of course, gluten free. I use a mandolin to julienne the zucchini, if you don't have one ready at hand, you can certainly do the job with a knife, though it will take a bit longer.
For one person as a meal, I would use 500 g/ 1,1 lb julienne vegetable (before cooking weight), that equals to a one good size zucchini, as a side dish, half of that amount should be enough for the most
I hope you enjoy it!
~ Cheers

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ZUCCHINI PASTA
(For 4 as a side dish)

1 kg / 2,2 lb   Zucchini
2 TBSP         Olive oil
2                   Cloves of garlic
2 TBSP         Pesto
Parmesan cheese, shredded
salt+Pepper

1. Wash and julienne the zucchini
2. Saute in a hot pan with olive oil and whole garlic cloves until done to desired tenderness, takes just minutes. Salt and pepper as needed (if using Parmesan cheese, remember, it has a bit salty taste)
3. Remove the zucchini from the pan. Toss it with pesto, add shredded Parmesan on the top. Serve.