2 zucchinis, peeled
1 tablespoon olive oil
¼ cup water
salt and ground black pepper to taste
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. Season with salt and pepper (you can add tomatoes and cheese if you like).