Zucchini pasta is pretty much a staple in the raw world. It’s easy, it’s affordable, and it’s approachable for those new to the lifestyle. However, it has always been one of my least favorite meals to make. Every time I would make it I would come to the conclusion that the taste was great but that there was something off with the mouth feel. I just didn’t like it.
Then, the other day I just wanted it, bad. And so I began making the sauce, throwing things into the blender that seemed to work. I pulled out two zucchinis and then just stared at them. What in the world was I going to do with those two??
I didn’t want to spiralize them. Though I love my gadget and I think it’s the coolest “fancifier” in the kitchen, I just couldn’t bring myself to have spiralized zucchini, again. While I was contemplating the last zucchini pasta I had I mindlessly grabbed my vegetable peeler and began peeling the zucchini. And then I continued … and continued … until I had beautiful zucchini ribbons.