I first had something like this at a little Italian restaurant in San Anselmo, California last summer. Lucky for me, it was the daily special. And while everyone else was chowing down on pizza and calzones, I was in heaven with my amazing, garlicky zucchini pasta.

So this was the first recipe that I made when I got back from the trip. I got out my trusty Benriner slicer and went to work coming up with the right noodle-like texture. I sliced the zucchini lengthwise to get the longest pasta I could. If you are into raw food, you could eat this as is and be pretty darn happy. I kind of like it briefly sauteed in olive oil with some garlic and sea salt.

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