Zucchini Noodles

If you are cutting back on pasta this is an easy and delicious substitute. Unless you hate zucchini, in which case this is a nightmare on a plate.
4 zucchini
a vegetable peeler

Wash the zucchini and cut off the stem and the tiniest bit of the end.
Place the zucchini on a cutting board.
Yeah, keep it on the cutting board, don't try to be fast or fancy.
If you try to pick it up and peel it, you will make a mess.
So, just put in back down on the board, already
Run the peeler lengthwise along the zucchini.

Repeat, giving the zucchini a slight turn after each pass.

Repeat until you get to the middle where all of those little seeds are - now you want to concentrate on the ends until all you have left is a seedy core. 

You can discard the cores or save them for soup. Or take photos of them and post them on the internet.

Keep going in this manner until you have enough zucchini ribbons - roughly 1 zucchini per person.

I cook these over medium high heat in a bit of olive oil with some minced garlic - they cook very quickly and you need to keep tossing them as they cook. You don't want them to get too mushy, just bright green and slightly tender. the ribbons in this photo are about 2 minutes away from being done.

Serve with your favorite pasta sauce.

Shout out to kitchen goddess Heidi who introduced me to the idea of noodles made from squash.
"Hey, girl, I stole your squash idea and I'm claiming it for my own, Holla!"