If you are a pasta lover and need a low-carb version closer to the real thing than spaghetti squash, you have found your match! This is a great recipe for one; super-quick and super-versatile. Serve with your favorite sauce.
Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue peeling until all the zucchini is in long strips; discard seeds.
Slice the zucchini into thinner strips resembling spaghetti.
Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute.
Add water and cook until zucchini is softened, 5 to 7 minutes.