For the longest time I used to think zucchini were bland, boring and banal. Was I wrong! My sister changed my mind when she told me how they transform the flavor of chicken soup when added to the stock. I tried it, and was amazed at the layer of flavor they gave. With my new found respect, I wanted another way to use them.
Just like the taste of kale is changed when finely chopped, the flavor of zucchini is released when sliced into ribbons. Use a vegetable peeler to slice fine long ribbons, heat 2-3 tablespoons of olive oil in a pan, add zucchini, crushed garlic always adds a kick, salt and pepper. Toss gently. They cook really quickly. Delicious with everything. Even on their own!