Recipe: Sauteed Squash Ribbons

SAUTEED SQUASH RIBBONS

2 pounds zucchini, or a mixture of zucchini and yellow squash
1 to 2 tablespoons butter or olive oil, as desired
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chervil
2 tablespoons slivered fresh basil

Using a vegetable peeler, cut the squash into long, wide strips. Discard the middle parts with the seeds.

Heat the butter or olive oil over medium-high heat in a large, heavy skillet.

Add the squash and saute, stirring often, until just tender and bright, 3 to 5 minutes. Do not overcook.

Season to taste with salt and pepper and remove from the heat. Sprinkle with the fresh herbs and serve.

Makes 4 to 6 servings
Source: Wolfgang Puck Makes It Easy