OK - now onto cooking...
I'm not sure exactly what she was looking for, but Z found a recipe for "zucchini pasta" (here) that looked really good. The recipe was very straightforward, and ended up tasting quite good.
I made a few modifications to the recipe (sauteing the garlic in the oil before cooking the zucchini added some great flavor), and served it with a little grilled chicken breast. The zucchini strips from the outside were much better than those from the middle (they congealed like regular pasta that had been overcooked).
Modified from NY Times
1 pound zucchini (or a combination of yellow and green zucchini)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
diced mixed vegetables (mushrooms, carrot, peppers)
Kosher salt and freshly ground pepper
freshly grated Parmesan, for serving
- Using a vegetable peeler, cut the zucchini into lengthwise ribbons, rotating with each ribbon. Stop before you reach the seeds at the core of the zucchini.
- Heat oil in large skillet over medium-high hear and saute garlic and vegetables until al dente
- Remove vegetables, retaining oil (add more if needed)
- Cook the zucchini with a pinch of salt for two to three minutes, being cafeful to retain the crispness of the "pasta."
- Toss with other vegetables and add freshly ground pepper to taste.
- Quickly remove pasta from heat and serve with freshly grated Parmesan cheese.