It's honestly closer in texture to al dente pasta than most non-wheat pasta substitutes. It's a million times better than the other vegetable pasta - spaghetti squash (about the only squash I don't really like). I use a tool like a vegetable peeler but with little teeth on one side of the blade. It cuts the zucchini into strips. Then I sautee it in a little olive oil and garlic until it is getting translucent and releases it's liquid. Sometimes I strain it (you should) and it gives off a beautiful bright green zucchini broth that I haven't figured out what to do with. The pasta is delicious with simple simple tomato sauce. The pot in back is my last jar of grilled, frozen tomatoes from last season, pureed with a stick bleder and cooked down with a little garlic - c'est tout!
Since inventing this dish (I've since found other suggestions for it, but I swear I came upon it on my own, when I saw the "julienne-er" in the store) I've never felt overwhelmed by the zucchini crop. Sometime I even wish for more!
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