Recipe courtesy of Gina Neely and Pat Neely
Episode: Simple Classics
Zucchini Ribbons with Herbed Butter
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: mandoline slicer

Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer. 

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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