Zucchini Noodles in Browned Butter
If you don’t have a mandolin slicer, strip “noodles” from the zucchini with a vegetable peeler.
1 – 2servings
1 – 2servings
  • 1 Zucchini (8 – 12 inches)stripped into noodles
  • 2Tbsp Butter
  • Seasoning (salt, pepper, garlic, herbs)to taste
  1. Melt the butter in a 12-inch skillet over medium high heat until the foaming subsides, and the butter starts to brown around the edges.
  2. Add the zucchini noodles, turning to coat with butter. Season with salt and pepper, and any other herbs or spices you desire.
  3. Turn the zucchini to promote even cooking. Stop when zucchini is hot and slightly wilted, but not soggy. Total time may be as little as a minute, depending on how thickly you “noodled” your zucchini.
  4. Serve immediately.
  5. Optional Finishes: A sprinkle of parmesan, romano, or asiago cheese is nice. A squeeze of lemon will compliment fish dishes. A little shake of pepper flakes adds zing. Sesame seeds or finely chopped nuts add crunch as well as flavor.