COOKING WITH THE SNAP – Zucchini Noodles

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Zucchini Noodles

1 Large zucchini, rinsed with water and ends cut off

Olive oil
Use spiralizer to make noodles. Any leftover (small top piece and center cylinder) cut into small pieces – no waste. On medium-high heat, cook zucchini noodles in olive oil until tender, tossing throughout cooking process. Season with salt. I used my zucchini noodles as a base for spaghetti. Enjoy.

From the Kitchen of Lori Ivey