Veggie Spaghetti Salad
3 green zucchinis, yellow squash, or a combination
1 yellow onion
1 tablespoon canola or vegetable oil
1/2 teaspoon salt
A dash of black pepper
2 tablespoons of your favorite fresh herbs, diced (try basil or lemon verbena)
2 tablespoons dry white wine, like sherry
Sauté the onion in the oil. While it's getting nice and golden, cut the zucchini into thin julienne. Here is my really important tip to make this easier: go out and get yourself a Kuhn Rikon Juli Peeler. It is a great $6 investment for this recipe and lots of others. If you don't have one, you can just julienne the zucchini the old fashioned way.
Once the onions are golden, add the zucchini and sauté for about 5 minutes, till warmed through. Add salt and pepper.
Right before serving (you can serve warm or at room temperature), stir in the herbs and wine.