You may remember that I discussed my handy dandy veggie shredder tool in this post. Well, I have pulled it out again...If you don't have a vegetable shredder, I think you can cut the zucchini lengthwise until it is spaghetti-thickness (it'll just take you a bit longer time).
I ran across this recipe while perusing supercook.com (AMAZING website when trying to figure out what to make for dinner with what you have; especially good for us lazier/impulsive cooks who don't schedule all our meals in advance--more power to you if you do though!!!). I have modified it somewhat to make it more healthy (less fatty), but it is still very delicious.
Serves 2-4 (depending on how many sides you have)
1 tsp. olive oil
1 clove minced garlic
1/2 tsp. dried oregano
2-3 Tbsp. grated Parmesan cheese
2 Tbsp. light sour cream
Wash the zucchini well and pat dry with paper towels. I mean, wash it WELL--an amazing amount of grit can sit on the surface. Slice the zucchini into evenly sized spaghetti like strips--using a vegetable shredder--or cut if you are skilled.
Heat the olive oil and garlic in a large saute pan. Saute for a min or two. Add the sour cream, Parmesan, and oregano. Warm through.