A bit later than I promised,
here is the recipe for the zucchini "pasta" I love to make as a gluten-free, low-glycemic alternative to the real thing (which, trust me, once you have this, you won't miss.) While the zucchini is cooking in the oil, I also like to toss in garlic or garlic powder, and some Italian spices, especially basil, for added oomph. This is great with tomato sauce, pesto sauce, or, if you are on orders to keep it simple like I am, with some butter and parmesan. Again, the photo doesn't do it justice...but it's the taste that matters!
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