Sautéed Zucchini Ribbons
Wonderful anytime of year, fresh from the garden or farmer’s market zucchini makes this even better.
1 tablespoon The Olive Scene Tuscan Herb Olive Oil
4 medium size Italian zucchinis (3 yellow and 1 green)
sea salt and freshly cracked pepper, to taste
1-2 tablespoons fresh flat leaf parsley, chopped (optional) Instructions
Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds.
Discard the seeded center of the zucchini.
Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.
Heat the olive oil in a large skillet over medium heat.
Add the zucchini and toss lightly with tongs to coat with the oil.
Sauté until just barely tender, about 6-10 minutes.
Sprinkle with salt and pepper and taste, and parsley, if using.