Zucchini and Spaghetti from Dinners in a Flash

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Zucchini and Spaghetti
The zucchini is a meat substitute for this recipe, making it a vegetarian spaghetti.

Serves 6

Ingredients

Qty	Unit	Ingredient

1	lb	Spaghetti
4		Zucchini - small, sliced in 1/4 inch slices
2		Eggs
3	Tb	Olive Oil
1	C	Parmigiano-Reggiano cheese, freshly grated
1/2	C	Parsley - fresh, chopped roughly
		Salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add oil in a large skillet over medium high heat. After one minute, add zucchini. Cook stirring occasionally until very tender and browned lightly, about 10 to 15 minutes. Season with salt and pepper. Beat eggs and 1/2 cup of the cheese together. Add pasta to the boiling water and cook until it is tender, yet firm. When it is ready, drain and combine immediately with egg and cheese mixture. Toss until the egg appears cooked. Stir in zucchini. Adjust seasoning if necessary. Toss in parsley and serve , passing remaining cheese at the table.