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Ingredients
- 5 sm Zucchini, about 1+1/2 lbs
- 1 Tbsp. Unsalted butter
- 2 Tbsp. Virgin extra virgin olive oil
- 4 Tbsp. Shallots -- minced
- 1/4 tsp Salt
- 1/4 tsp Freshly grnd black pepper
Directions
- Wash the zucchini and trim off and throw away both ends. Using a mandolin or possibly a sharp knife, cut each zucchini lengthwise into long julienne strips 1/8-inch thick, stopping when you reach the cottony center of the zucchini.
- Rotate the zucchini and continue cutting till all the hard flesh has been removed. Throw away the centers and set aside the julienne strips. (You should have about 6 c..) Heat the butter and oil in a large skillet. When they are warm, add in the shallots and saute/fry' for 15 seconds over medium to high heat. Add in the zucchini, salt, and pepper, and saute/fry' over high heat for 4 min. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 87 | 76% |
| Total Fat 9.89g | 12% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 161mg | 7% |
| Potassium 399mg | 11% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.43g | 2% |
| Protein 1.96g | 3% |
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