Zucchini is such a versatile veggie I always try to keep some on hand. But summer time is the best time to cook with zucchini as they are in season! Because I have a lot on hand that I needed to use right away I decided to make a quick pasta with them. Normally I would leave the skin on, but because these are a bit ripe I peeled them. Use your mandolin to slice them up cook with garlic and olive oil add pasta and parmigiano and pasta pronta!
|Keep garlic whole to add subtle flavor, I added an aglio and prezzemolo cube, you can get more info about this here: http://www.americanina.com/2011/04/zuppa-de-pesce.html for additional flavor
|The rind will tell if it is the real deal
|The dish is more colorful if you don't peel the skin off the zucchini