BUTTERED ZUCCHINI RIBBONS
1 medium zucchini
1/2 cup water
1 Tbsp unsalted butter, softened
1/2 tsp fresh herbs* (optional)
Salt and pepper is to taste
Trim ends from the zucchini and slice it into thin ribbons using the mandolin's wider french-fry blade. Place the ribbons in an 8-inch saute pan with 1/2 cup of water and a pinch of salt. Bring the water to a boil over high heat and cook the zucchini until just done and bright green, about 2 minutes.
Drain the zucchini ribbons and place them into a serving bowl with the softened butter, salt, pepper and herbs if using. Toss gently and serve immediately.
*Chopped mixed light fresh herbs such as chervil, parsley, chives.
Makes 2 servings
Source: Sides by Melicia Phillips
1 medium zucchini
1/2 cup water
1 Tbsp unsalted butter, softened
1/2 tsp fresh herbs* (optional)
Salt and pepper is to taste
Trim ends from the zucchini and slice it into thin ribbons using the mandolin's wider french-fry blade. Place the ribbons in an 8-inch saute pan with 1/2 cup of water and a pinch of salt. Bring the water to a boil over high heat and cook the zucchini until just done and bright green, about 2 minutes.
Drain the zucchini ribbons and place them into a serving bowl with the softened butter, salt, pepper and herbs if using. Toss gently and serve immediately.
*Chopped mixed light fresh herbs such as chervil, parsley, chives.
Makes 2 servings
Source: Sides by Melicia Phillips
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