Tuesday I used a recipe for Zucchini ribbons from Dining in Seattle Past & Present. The recipe was from Campagne.

It involved first making noodles from the zucchini.

Butter and chopped shallots are heated in a sauté pan. The “noodles” and a little water are added cooked until heated through. Salt, pepper and parsley are then added.

Entirely separate from this recipe Tom made a sauce using out fresh Roma tomatoes, basil and oregano. He added the last of our homemade Italian sausage.

He put the sauce over cooked spaghetti noodles but I put it over the zucchini noodles and added grated Romano.

It was so good. I could have cooked the ribbons a tiny bit longer, but it was delicious. Another good use for our abundant zucchini.