Zucchini Ribbons with Herbed Butter
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 139
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 299
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
2 zucchini
2 tablespoons butter
2 tablespoons olive oil
1 shallot, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper
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.