Zucchini Pasta Recipe, Aka Summer Vegetable Medley

I really hate the term “zucchini pasta” which ruins an otherwise decent dish. I had discovered it’s existence in a cookbook by the fabulous Molly O’Neill called A Well-Seasoned Appetite, which I bought when it was first released in hardcover back in 1995. Molly had written one of my all time favorite cookbooks, the New York Cookbook, and in my post-college days as a bookseller at a tiny little independent bookstore in St. Louis, I hand sold numerous copies to customers. Her follow-up was less eclectic and less storydriven than the New York Cookbook but no less enlightening, organizing the chapters and recipes by season, something that was less common back then. I remembered making her zucchini pasta, totally confused as to why it was called that, back in my black and white checkered floored St. Louis one-bedroom apartment kitchen for an ex-boyfriend of mine. The boyfriend didn’t last, though this recipe did. I still don’t like the name though.