Over the past few years, while cruising down the produce aisles of our local supermarkets, I’ve picked up packages of spiralized zucchini, anxious to substitute the spaghetti-like vegetable strands for my typical high carb pasta. Cooking zucchini “pasta,” however, was not so easy. When I boiled it, the strands seemed to absorb too much water and were limp. Next I sautéed them and watched the threads break into pieces. This summer, though, while visiting friends on Cape Cod, I serendipitously discovered a successful cooking technique.  Continue reading →