Zucchini Ribbons with Herbed Butter (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 zucchini |
2 tablespoons butter |
2 tablespoons olive oil |
1 shallot, minced |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh parsley |
zest of 1/2 lemon |
kosher salt and freshly ground black pepper |
special equipment: mandoline slicer |
Directions:
1. Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
2. Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.
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