Zucchini Pasta – GFCFSF
January 31, 2013
Zucchini Pasta - GFCFSF
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
2 small (6" long) zucchini
1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
salt and pepper, to taste
To cut zucchini: Use SMALL zucchini (6") so you don't have issues with seeds. Rinse squash, cut off ends. Using a potato peeler (or a Mandolin if you have one), slice thin slices.
Heat oil in pan, add garlic and red pepper flakes. Saute 1 minute. Add zucchini and thyme and stir well. Cover pan adn cook on low 5 minutes. Stir and add salt and pepper to taste. Cook until zucchini is tender.