recipe on Whole Living lately that was meant to be vegan. I chose to change it up a bit, to fit our family's style, and thought it may be a way for my kids to actually enjoy zucchini, which has been a hard sell. When my youngest saw zucchini in the fridge, she got excited and said "Yay, zucchini bread!" LOL I had to try very hard not to disappoint.
Before I share the easy way to make this meal, let me tell you about my excitement to hear that Consumer Reports named my food processor, the Breville Sous Chef, the best out there. I had a nice Kitchen Aid that lasted me for about 13 years, but it was on it's last leg, and so I replaced it late last year. The Sous Chef makes me happy.
To make the Zucchini Pasta, I took 2 large zucchini and cut them in half lengthwise and also in half the other way. Then I used my french fry attachment to cut them. For us, I boiled 1 cup of whole wheat penne. While that was boiling, I sauteed the zucchini with 1 minced fresh garlic clove and fresh cracked pepper in about 2 Tbsp olive oil, over medium heat. It took about 12 minutes for both the pasta and the zucchini. I did cover the zucchini some, so that it would be tender-crisp. I served with our favorite marinara sauce and some fresh parmigiano reggiano cheese.