Zucchini "Pasta"

Ingredients:
2 pounds zucchini (or a combination of yellow and green zucchini)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced (optional- but since when is garlic optional?)
salt and pepper

Steamed
1. Cut the vegetables lengthwise or crosswise (I prefer lengthwise) with a sharp knife (or a sharp vegetable peeler).
2. Fill the pot with enough water to barely touch the steaming basket. On high heat, boil the water.
3. Place the zucchini into the steaming basket, and put the steaming basket into the pot of boiling water. Cook for six or seven minutes.
4. Remove from pot, lightly salt and pepper the slices.

Fried (original recipe here)
1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons, half of the garlic and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent.

3. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil, garlic and zucchini. Serve, topping with tomato sauce or this GF DF Vegan Alfredo sauce.