4-5 cups zucchini, spirilized in a turning slicer (so it looks like long spaghetti noodles) or shredded (Click on the links for spirilized and turning slicer to see two different spiralizers)
2 cloves garlic, minced
1/4 teaspoon oregano
1 15 ounce can white beans, drained
optional: pasta sauce or tomato sauce
Heat oil in a large frying pan. Add zucchini and cook covered, checking frequently, until it becomes a bit soft, like cooked noodles. Stir in garlic and oregano, then the beans. Cook until heated. Depending on the water content of the zucchini, you may already have a natural “sauce.” The cooked zucchini can be topped with pasta sauce or tomato sauce.
I found this dish to be even more flavorful after being refrigerated overnight and heated up the next day.