Zucchini Wide-Noodle Pasta (or use veggie side dish)
4-6 Medium summer zucchini squash (yellow and green)
1 Tbsp. Tuscan herb olive oil (from Olympia Olive Oil store)
1 Tbsp. Garlic olive oil (from Olympia Olive Oil store)
1/3 C. pre-steamed diced onion or substitute and use 1-2 tsp. granulated onion powder
Sea Salt or Pink Himalayan salt and pepper to taste
- Chop ends off of zucchini
- Slice zucchini long-ways very thinly using Mandolin Slicer
- Put slices in big bowl, drizzle oils, seasonings, and pre-steamed onions over the top and stir until well mixed in.
Cook on stovetop in large non-stick large pan (or tall pot) with lid. Stir every few minutes so they don’t burn and until they cook down feeling soft and look a bit translucent.