6-8 medium zucchini
(or 1-2 medium zucchini per person)
Peel zucchinis and remove stem tops. Using the vegetable peeler, scrape strips off the entire length of each zucchini. For easier peeling, insert a metal shish kabob skewer down the center, and hold onto the skewer while scraping the “noodles” from the zucchini. Keep peeling until the entire zucchini is in shreds. Or, if zucchini seeds are a problem, stop when you reach the seeds. Pile the zucchini “noodles” on a buttered baking sheet and cook in a preheated 215 degree oven for about 25 minutes. The objective of the low temperature is to cook the zucchini while evaporating as much of the excess water as possible. Serve topped with plain butter and a little sea salt, or with any of your favorite sauces.