- 2 small or medium zucchini
- 1 clove garlic, minced
- 1 Tbs. unsalted butter or olive oil
- 2 Tbs. snipped fresh basil
- fresh ground black pepper
Trim ends from zucchini and slice lengthwise on a mandoline or vegetable slicer to make long, spaghetti-like strips. In a medium bowl, toss zucchini with 1/2 tsp. salt. Transfer to a colander set over a bowl. Let stand 15 minutes. Using your hands, gently squeeze zucchini to drain some of the liquid. In a large skillet, cook garlic in hot butter for 1 minute, or just until softened but not browned. Add zucchini and basil: cook tossing with tongs, just until heated through, about 1 minute. Add pepper to taste.