Zucchini Spaghetti with Garlicky Smashed Tomatoes

4 smallish zucchini

Salt

¼ cup olive oil

4 cloves garlic, crushed or minced

1 pint cherry (or grape) tomatoes, stems removed and rinsed

Fresh ground pepper or red pepper flakes, to taste

Freshly shredded parmesan cheese, to taste

10-12 fresh basil leaves, cut into thin strips

Rinse the zucchini under cool water and trim off the stem ends. Insert the zucchini into a spiralizer and twist to create long, spaghetti-like threads. Depending on the size of the squash, you'll need about one zucchini per person.

Bring a large pot of water to a boil. Stir in 1 tablespoon salt. Add zucchini threads and give it a nice stir. Let cook just 2 to 3 minutes. The skin should be bright green. Drain.

Place a large skillet over medium heat and add olive oil. When hot, but not smoking, add garlic and quickly stir. Do not let the garlic brown. Add tomatoes and cover the pot for 3-5 minutes. When the tomatoes have softened some, smash the tomatoes with a potato masher or back of a large spoon. Stir to blend and let simmer a few more minutes. Season to taste with salt and pepper or red pepper flakes.

Divide the zucchini among four bowls and spoon some smashed tomatoes over the "noodles." Top with parmesan and basil.

Serves four.

Cook's note: If you have zucchini-phobic children (or adults), the sauce can be served over traditional pasta. Consider tossing some of the spiralized zucchini with the spaghetti as tasty introduction to the vegetable.

Deborah Pankey