Tuscan Zucchini "Pasta"

Spice Profile: basil, fennel, garlic, onion, oregano, red chile flakes, rosemary

This is a fun dish that is gluten free and a great way to eat zucchini. It cooks quickly and would also make a great "pasta salad" if you wanted some for a picnic.

Slice 1-2 zucchini lengthwise into ¼-inch “steaks”, then use a veggie peeler to slice them into even thinner lengthwise strips.  If the center is very seedy, leave that bit out. Lightly salt & let rest on a plate for 5-ish minutes. Chop or dice 1 garlic scape & sauté it in 1-ish Tbsp olive oil, plus 1-ish Tbsp butter for 2-ish minutes until bright green.  Add zucchini & full herb packet (2 tsp) Stokc+Spice Tuscan herbs, plus a splash of balsamic vinegar. Continue to sauté 5-ish minutes.  Remove from heat, salt to taste & top with grated parmesan.  Optional: after removing from heat, let rest 1 minute, then mix in an egg to make a creamier carbonara-like sauce!