This is probably the ugliest photo of a plate I’ve ever put on this site.

But this zucchini “fettuccine” is one of the most popular vegetables I ever made as a private chef, and one that family members have loved and recreated after I’ve made it for them.

It’s ridiculously simple. With a good vegetable peeler and a flick of the wrist, zucchini gets shredded in ribbons and tossed quickly in hot olive oil until it softens to an al dente-like texture. My former boss didn’t know it wasn’t pasta the first time I served it to him. My father downed his plate in minutes. A client’s guest asked me for details at a repeat dinner visit when he couldn’t quite replicate it after his first go.

So simple, so yummy. Continue reading →