A good use for those extra-large summer squash.
Wash zucchini, dry thoroughly and cut off the blossom end. Hold by the stem end at an angle on a cutting board. Using a vegetable peeler, cut wide strips down the entire length, working your way all around the squash. Continuing cutting “noodles” until you reach the seeds.
Sauté the squash strips in a small amount of olive oil or butter for 2-3 minutes, just until barely tender. Top with spaghetti sauce, marinara, a creamy Alfredo or any other sauce you would normally serve over egg noodles or fettuccine. Serve immediately.