Incidentally, there are a few vegan versions of parm we can use, too. Shane likes the one by Soymage, but I’m not sold on it. Probably because I’ve never had the “real” stuff. *Shrug*

You want to run deplete you Zuchni supply try this dish.

get 4-5 medium size zuchinni.
rinse them off pat dry, cut ends off.
take a vegetable peeler or mandolin and take long strips of zucchini down to the seeds/core. The cores and seeds are too moist for this preparation.

you should have a nice pile of long thin strips of zuchini like noodles. Include skins. (throwing in some yellow squash adds color)

saute in pan with olive oil, garlic, red pepper flakes if you like a little heat. Slivers of red bell pepper add color and sweetness. For non vegans, a little parm cheese really cuts nicely. Salt & pepper to taste.