Zucchini Warriors - Zuchinni Ribbon Pasta in Marinara

If I had a choice, I might stay in bed watching "West Wing" re-runs and eating nothing but starch. Mashed potatoes and pasta with a little Josh Lyman and I could be perfectly content for days on end.

But let's be honest. Too much pasta and potatoes aren't so good for a girl's figure. And too much Josh Lyman makes one sound like a bit of a nerd...or...at least, a bit of West Wing nerd (because honestly, you just can't talk that way in real life, I don't care how smart and politically idealistic you are!) So I had to develop an alternative, because sometimes, there is just no substitute for West Wing re-runs in bed with a heaping plate of pasta, and everyone and their Mother is advising against too much pasta these days...except, of course, for the Italians. Go figure.

Zucchini to the rescue. Which reminds me of one of my favorite book from childhood. The Zucchini Warriors, by Gordon Korman. So hilarious. If you have the means, I highly recommend you pick it up. Your 10-14 year old (or 28 year old as the case may be) will not be disappointed. I still have my copy...I shall re-read it directly.

Tangent.

To be honest, zucchini has never been my vegetable of choice, in fact, I would say it ranks towards the bottom, along with eggplant. You really have to be so careful about how you cook those things. The wrong technique, a little too long over whatever heat source you've got and you can end up with a slimy, unappetizing mess. Thankfully I discovered zucchini ribbons. I can't believe I'm saying this, but it's really a perfect substitute for pasta. It's so good, I barely notice the difference. And, of course, it's miles healthier than regular pasta. Just peel the zucchini with a vegetable peeler (skin and all), saute, combine with marinara sauce and Parmesan and eat! It's so simple, yet so delicious! I really feel as though I've stumbled upon some great and precious secret to share with you all, but it's just zucchini! Just promise me you'll read the above book. I'll feel much better about revealing this under appreciated vegetable.


Zuchinni Ribbons
can easily be made vegan by ommiting Parmesan.

2 zucchini, peeled into long strips with a vegetable peeler
1 tsp olive oil
1/4 cup marinara sauce
1 tbsp Parmesan
salt and pepper to taste
toasted pine nuts (optional)

Heat the olive oil in a non-stick pan over high heat. Add the peeled zucchini strips and saute till brown on one side. Flip and brown the other side (about 2 minutes for each side) add the marinara sauce towards the end and heat all together. Combine with cheese and pine nuts, serve and enjoy!