This dish is a nice way to introduce the feel of pasta into a meal, but without the starch and gluten. It is great for a weeknight meal, because it cooks in less than three minutes…no need to rush, savor the moment.


  1. Cut the zucchini in long ribbons, using a mandolin or a knife. Cut the ribbons lengthwise, into 3-5 strands depending on the size of the zucchini, so that you have fettucine-like strands.
  2. Heat a 10-inch skillet over medium-high heat until hot. Add 1 tsp. of Olivio spread and the smashed garlic. Add the zucchini strands and stir. Add Italian seasoning, salt, and black pepper to taste. Add 2 tbs. water and stir occasionally for another minute or until the zucchini is crisp tender or “al dente.”
  3. Remove to a plate, top with grated parmesan cheese, and serve. Enjoy.

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