This isn't really a recipe, because the only ingredient is zucchini, but more of an idea. Zucchini noodles are especially popular with people trying to minimize carbs, because it gives you a good vehicle for pasta sauce. I myself ate a huge hunk of bread on the side, because that's how I roll. Get it, roll? Carb humor. Please don't stop reading because I make bad jokes.
Step one: wash your zucchini
Step two: using a peeler or a mandoline (I used a Y-shaped peeler), cut long strips down the side of the zucchini. When you get close to the middle, switch sides. Discard the middle with the seeds.
Step three: Either steam in boiling water for a minute, or top and serve. I steamed mine, but I think next time I'd try them raw, because some strips got a little mushy.
Look how pretty they are all peeled and curly!
I tossed the noodles with some fresh pesto (I go a little crazy with the basil plants), and a couple roasted cherry tomatoes. Roasting is a good way to use up some tomatoes that are looking wrinkly and sad in the fridge. I tossed them with a little olive oil and popped them in a 400 degree oven until they looked done. Very precise.