Zucchinilicious

I am a carbohydrate fanatic. Given that carbohydrates are merely longer versions of glucose molecules (the 6 carbon sensation that our cells can most easily convert into usable energy-ATP), it makes sense that humans would develop an appetite for breads, pasta, and rice.

Fundamentally, I do not agree with low-carbohydrate fad-diets. Still, I admit that when I'm trying to slim down, cutting down on them helps tremendously for two reasons: 1) they cause the body to maintain water/bloat and 2) more importantly, once I start with carbs, I can't stop. It's really more an issue of wanting to eat the entire loaf of delicious warm, crunchy bread when it's on the table, or craving a second and third helping of spaghetti once I've had one bite.

I found this simple solution to spaghetti madness in a Cooking Light magazine several years ago. I have recently revisited it and was pleasantly surprised by the delicious flavor, density (and consequent satiety), and modest preparation required.

What you need (serves 1):
3 organic zucchinis
1/2-1 cup tomato sauce (you can make your own, or I suggest Trader Joe's Rustico Pomodoro)
Parmesan Cheese
Pepper

veggie peeler or mandolin

1. Peel the zucchini in long strips, as if you were peeling off the outer layer on a carrot. Try to make the strips as long as possible without peeling your finger! Once you approach the inner seeded region of the zucchini, stop peeling (you can save this inner portion to make vegetable ratatouille or something else).

2. On high heat, spray some olive oil, or very lightly drizzle the pan (if you use too much oil, the zucchini will get soggy). Throw the zucchini in, add some freshly ground pepper, and let cook for a few minutes, stirring frequently. Do not overcook the zucchini, particularly if you prefer your pasta al dente.

3. Remove from pan and place on plate. Add tomato sauce. You could also add grilled chicken or shrimp on top, or use a meat-based sauce if you want some extra protein.

4. Sprinkle on the parmesan, and voila!