Zucchini “Pasta”

689 faves | 3 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
230
FAT
57%
CHOL
4%
SOD
2%

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Ingredients for 4 servings

2 pounds small zucchini

4 Tablespoons unrefined, cold-pressed extra-virgin olive oil, divided

3 cloves garlic, thinly sliced

2 pounds tomatoes, cored and chopped (seeded and/or peeled if you like)

Sea salt and black pepper

Small handful of basil leaves, slivered

1 Tablespoon unsalted butter (optional)

Grated or shaved Parmiggiano-Reggiano or pecorino-romano cheese (optional)

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