Scrumptious Zucchini Ribbon Fried Rice!

Lori Fiechter here with a "that can't be zucchini!" zucchini recipe. No, really. Zucchini usually has that spongy texture, but these ribbons are tender and just great. Very simple--no zoodle gadget required! Just use a potato peeler and shave all sides of the zucchini, discarding the core with the seeds. Blot the zucchini with a paper towel and then toss in a hot skillet with a bit of olive oil. You could throw in some garlic too if your family doesn't complain about how you are smelling up the whole house!

I was going to eat the sauteed zucchini as is, but then I remembered I had leftover rice in the fridge (I almost always have leftover rice in the fridge!) After the zucchini had sauteed for 4 minutes, I tossed in the rice, then whisked a raw egg and made a fried rice out of the whole mixture. Served with soy sauce. I can believe I ate the whole thing. I will make this again! Unless all my zucchini plants die...only one of the three left standing: the other is wilted (can't need water after yesterday's 1 inch of rain) and the 5 foot plant fell over and is growing sideways. Yeah.

I used two small zucchini--maybe 5-6".