(Submitted by Kathy K.: White Bear, MN)
- Olive Oil
- Zucchini Squash
- Thin Spaghetti (1/2 lb.)
Put about ¼ c. olive oil in frying pan. Heat on medium heat. Add 2 cloves of garlic. Brown garlic but don’t burn it.
Slice 2 medium zucchini squash (about ¼ inch each). Leave the skin on. Brown both sides of the individual slices of zucchini in the olive oil until golden brown around the edges. Remove from the pan and continue to brown all the slices.
Meanwhile, cook about ½ lb. of thin spaghetti. Drain and put in pasta bowl. Add the cooked zucchini and olive oil from frying pan. Toss & serve with parmesan cheese. You may need to add more olive oil to the pasta (depending on taste).