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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This is a really fun way to serve zucchini. I did this when my garden was full of fresh squash but you can do it with what's in the store. Ingredients:
4 medium zucchini |
1 teaspoon extra virgin olive oil |
1 teaspoon unsalted butter |
1/2 teaspoon salt, or to taste |
freshly ground pepper, to taste |
1/2 teaspoon dried dill weed |
Directions:
1. Cut the ends from each of the zucchini. Using a mandolin, set to the smallest julienne, julienne the zucchini using long strokes until you have squash strands that resemble spaghetti . (Use only the outside, discard the seedy part). Heat the oil and butter in a saute pan, add the zucchini spaghetti, salt, pepper and dill weed. Quickly saute the zucchini until crisp tender (it will cook fast, in less then 5 minutes). Taste and adjust the seasonings; serve twirled onto the plate.
2. Variation: Omit the dill, add some thyme and grated Parmesan.
3. LindySez: If you don't have a mandolin, you can julienne the squash with a good sharp knife, or you can make the dish with thinly sliced zucchini - it'll still taste good, it just won't present as well.
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