- 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
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.