Zucchini Strand Spaghetti
I’ve had this recipe in my ‘to-make’ pile for over a year. I finally decided to make it, thinking it would be an excellent way to say good-bye to summer.
The recipe was made almost identically to the Smitten Kitchen recipe, except that I subbed goat cheese for parmesan, and left out all of the extra oil (as I read the recipe it called for 2.25 C of oil! I only used the 0.25 🙂 )
hmm, the picture shows more noodles and cheese than zucchini. In reality, they were more like equals 😉
It.Was.Excellent. Even better with some dark chocolate after dinner.