4 medium zucchini, cut into thin strips (like spaghetti)
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Using a spiralizer or mandolin, cut zucchini into long thin strips, about 1/8-inch in diameter.
Bring a pot of water to a boil. Once boiling, add salt. Blanch zucchini in boiling water for about 2 minutes, until crisp-tender. Drain and toss with olive oil. Season with salt and pepper, to taste.