Zucchini Ribbons With Basil Butter

From: veggienut

On Sep 9, 2008

Great flavor and a nice crunchy texture. I sauteed in a little butter and added fresh basil at the end. Just as good the next day. Thank you

From: M&A's

On Aug 26, 2008

From: Just Call Me Martha

On Oct 2, 2002

Wow! This was so easy and so yummy! I too skipped the boiling. I added about 1/4 of a red pepper, sliced thinly, and a small clove of garlic to the zucchini as it was sauteed in the butter. I also used freshly grated parmesean and good quality olive oil as I think it really makes a difference. The result was tasty and oh, so beautiful to look at. This is a perfect side-dish to add colour to your meal. I would suggest snipping the fresh basil right into the pan. I sliced mine a bit ahead and the edges had already started to turn colour which affects the presentation of an otherwise beautiful dish.

From: MontereyMadi

On May 27, 2008

This was a nice, light way to eat veggies. I also included a very thinly sliced red pepper, some cherry tomatoes (cut in half) and some green onions. I like the fact that you can add other spices to this to include other flavors that you like. It definitely needs the crushed red pepper flakes to give is some taste. I steamed my veggies so they didn't come out mushy at all. I love the ribbons of zucchini. It allows you to avoid using the seeded portions. Thanks a bunch!