Zucchini Spaghetti

1. Wash and trim the zucchini, split it in half lengthwise, and julienne along the length. I recommend using a mandoline with a julienne attachment for this.

2. Toss the zucchini strips with a big pinch of salt and let drain in a colander for 10 minutes.

3. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until just starting to brown, about 6 minutes. Add the garlic and cook just until fragrant, 1 minute or so. Add the tomatoes and cook until they start to break down, 5 to 7 minutes.

4. Squeeze any excess liquid out of the zucchini and add it (the zucchini, not the liquid) to the skillet.

5. Toss and cook until just softened, 3 to 5 minutes.

6. Deglaze with red wine vinegar to taste, season with salt and pepper, and serve.

Chef's Note & Story

I recommend a cut-resistant glove, unless you also wish to julienne your fingertips.