Serves 2

• 1 lb Zucchini or Summer Squash
• 1 Beefsteak Tomato
• 4 slices Pane Francese
• 1 clove Garlic, crushed
• 2-4 Tbsp. Olive Oil
• Parmigiano, for grating
• Salt & Pepper

I was once very skeptical of zucchini “noodles.” I love pasta, so I’m not on the hunt for a substitute. Don’t think of this dish as a replacement for noodles, but instead as an incredible tasty way to eat zucchini.

You’ll need a mandolin with a julienne attachment or a Japanese vegetable ribbon cutter to make this dish. In a pinch you can use a vegetable peeler to create long thin strips of zucchini. Wash the zucchini and trim off the ends. Cut the zucchini into noodles by running it over the mandolin lengthwise (with the julienne attachment in place). Toss the zucchini noodles with enough olive oil to just barely coat and season generously with salt and pepper. Wash the tomato and grate it on the large holes of a box grater – it will form a nicely textured fresh tomato sauce. Add to the zucchini, along with the crushed garlic. Toss well and serve with the bread and some grated Parmigiano.