You can eat this as a side dish or use the way you would use shaped pasta in a dish. It gives you the mouthfeel of al dente pasta and substance and body to the sauce without the evil carbohydrates of pasta.
6-8medium zucchinior any summer squash
Slice the squash in 1/8" thick slices. A mandolin comes in real handy for this and I would get one if you decide you like the recipe.
Using a cast-iron skillet add just enough oil to coat the bottom and turn the burner to high heat.
Saute the squash a batch a time adding a little more oil each time. Each batch can be several layers of squash deep. I find about three deep works best.
Turn periodically with a spatula to avoid burning. You want most of the squash in a batch to have been in contact with the bottom for several minutes and be a bit blackened but not burnt.
Remove and repeat with the next batch until all your slices are done.