Time for Zucchinetti Colitti. A rich dinner treat.
Cut 2-3 large zucchinis into fettuccine or spaghetti-shaped strips. Sauté in a little olive oil in a large skillet until tender. Add chopped canned whole tomatoes or Rao’s sauce. In summer chopped natives. Add dried or fresh basil, oregano, chopped garlic, pepperoncini to taste.
Serve topped with lemon zest and shaved asiago or formaggi of your choice.