Recipe by: Beth Blessing

Peel zucchini or summer squash (optional). Using a julienne peeler, run it down the length of the zucchini creating noodles. Stop once you reach the seeds in the middle.

Place the zoodles in a colander over a bowl, sprinkle with a couple pinches of salt, toss to coat, and let sit for 30 minutes.

Rinse with water and then squeeze excess water out. You can use the warm sauce and toppings to “cook” the zoodles, or you can toss them in a skillet to warm them.

Serves 2 to 3 as a main entrée