This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Using mandolin with julienne cut attachment, cut zucchini lengthwise into thin "noodles." (Alternatively, zucchini noodles can be made with a special tool called a spiralizer. Pre-cut zucchini noodles are also available in the chilled produce section of most grocery stores.) Slice noodles from one side of zucchini, flip and slice from other side. Continue slicing until reaching seeded core. (Discard or reserve seeded core for salad greens, soup stocks or other uses.)
Cook zucchini noodles in two batches. Heat one tablespoon olive oil in large nonstick skillet over medium-high heat, and when hot, add zucchini noodles and pinch of Adobo. Cook zucchini, tossing and stirring for about two minutes, until softened and slightly translucent.
Taste, adjust seasoning with more Adobo, if needed, and top with parsley. Repeat with remaining olive oil and zucchini noodles.
Transfer zucchini noodles to plate, and serve with your favorite pasta sauce or our Creole Spaghetti Sauce.