Julienned strips of small zucchini, sautéed in oil or butter.
Today’s recipe is so simple that it isn’t really a recipe.
This is made from zucchini but I think you could use yellow squash too.
I wish I had one of those spiral veggie slicers because it seems like it would be a bit easier than the julienne peeler I have.
Basically, all you need to do is wash the zucchini and then slice.
Unfortunately, I don’t have any pictures of the next steps. You could steam it or boil it, which I have tried and did not like. What we have found we do like though is to season it with salt and cook it in a skillet with butter or coconut oil, until it is done to your liking.
See? It’s that simple. Serve with your choice of sauce. We’ve had this with Meatballs Parmesan, Pesto Meatballs, and pictured here with Spaghetti sauce.
We have found that we prefer to use the smaller, thinner zucchini rather than the larger, fatter ones. Michael had liked these every time I made them except this last time when I used the larger zucchini; he said it had a stronger taste that he did not like. So be forewarned.
- tablespoon of oil or butter
- Julienne the zucchini.
- Heat a drizzle of oil into a skillet.
- Add zucchini
- Salt, as desired, (this helps it cook quicker)
- Serve in place of spaghetti.
Until next time, God bless,
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