6 zucchinis
2 tsp. salt
Cut the zucchinis lengthwise into thin, noodle-like shapes. Or use a vegetable peeler (or one of those nifty vegetable noodle maker tools). Sprinkle the zucchini pieces with the salt and place in a colander to drain for 30 minutes.
In a pot that is large enough to easily accommodate the zucchini, boil enough water so that the zucchini will be covered. When the water is boiling, put the zucchini strips into the pot and boil for one minute. Drain the zucchini noodles and quickly rinse with a bit of cold tap water so they cool down slightly and stop cooking.
Note: Use zoodles anywhere that noodles are called for. We especially like these with marinara sauce or buttered with Italian herbs, a small amount of diced onion and fresh tomatoes, and a clove or two of minced garlic.