Because I forgot to include instruction for cooking the zucchini in today’s post. . .

1. Spiralize using the slicer blade.
2. Place in a colander. Sprinkle with salt. Let drain for at least a half hour.
3. Pour boiling water over the zucchini in the colander. This will cook it slightly without losing the crunch. Drain well and use as the “pasta” under the Bolognese recipe that I posted today, or a sauce of your choosing.