Cut the zucchini and carrot into thin, spaghetti-like strips. If you like, peel half of them first to reduce the amount of skin. There are special spiralizers available for this purpose at specialty stores.
Toss with olive oil, a bit of “Paradise City,” and, if desired, some salt and pepper.
Chop the garlic and sauté it in a pan on the grill with olive oil. Add the zucchini and cook, turning several times, until the “spaghetti” are tender but still slightly firm to the bite.
Twirl the zucchini noodles into portions using a fork and spoon, and place them on plates. Sprinkle with some thyme, oregano, and Parmesan.
Tip: Zucchini noodles are also delicious served in small, rolled bacon nests.
