If you're looking for a way to use zucchini other than in the usual bread recipe, Spring Warren, author of The Quarter-Acre Farm, suggests an innovative way of serving it—as noodles!
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I'm a gardener and I always have tons of zucchini and I get tired of making zucchini bread all the time. So I came up with a novel way to make noodles out of them. To do this use a simple potters loop tool that you can buy at almost any art supply store. Scrape down the zucchini, making strips that are about a quarter inch thick. Prepare your zucchini noodles by tossing them with a little olive oil, a little brown sugar, some cayenne, some salt, and then broil them until they're soft and have a little color. Zucchini noodles aren't as resilient as pasta noodles but they are great tossed in with pasta or even on their own.