Ingredients Jump to Instructions ↓

  1. 2 pounds zucchini

  2. cup tomato sauce

  3. Salt and black pepper to taste

  4. Vegetable oil for cooking

  5. Use a vegetable peeler to remove thin ribbons of the zucchini from all sides until you are down to the core. Discard core. Heat a small amount of oil in a skillet and when hot add some of the zucchini. Cook while stirring frequently for a couple minutes or until veggies are softened. Place cooked zucchini in serving dish and cook remaining uncooked zucchini in batches until cooked. Sprinkle with salt and pepper and serve warm.


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