Creamy Tuscan Zucchini Ribbons

• 3-4 zucchini, wash well and slice thinly lengthwise (use mandolin for thin slices)       
• 1  1/2 cups grape tomatoes, halved
• 2 cloves of garlic, minced 
• 6 oz. of goat cheese
• 1/3 cup sunflower seeds,
• juice of 1/2 lemon, to be squeezed over the top
• pepper to taste, optional

DIRECTIONS

1. Wash zucchini thoroughly.
2. Using a mandolin, slice zucchini lengthwise.  Easily increase the number of servings by adding in a zucchini or two.
3. Bring large pot of water to a rolling boil.
4. Add minced garlic to boiling water.
5. Carefully add zucchini ribbons to boiling water with tongs.
6. Cook zucchini ribbons for 3-4 minutes, just long enough to make zucchini tender.
7. Carefully strain zucchini ribbons over sink and set aside.
8. Slice tomatoes in half.
9. Toast sunflower seeds if desired.
10. Gently place zucchini ribbons in serving bowl.
11. Pour tomatoes over the top along with 1/4 cup of the sunflowers.
12. Using a teaspoon, disperse dollops of goat cheese on top.  (Save two or three dollops.)
13. Lightly toss with tongs.
14. Sprinkle remaining sunflower seeds and goat cheese on top.
15. Dust with a small amount of pepper if desired.
16. Serve warm.