Julienned Zucchini In Garlic Butter
|Unsalted butter||8 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Salt and pepper||1|
Cut the zucchini into fine shreds or julienne.
Alternatively, grate them coarsely.
Put the shreds into a large colander and leave to drain for about 1 hour.
During this time the excess liquid will drain away from the zucchini.
Pat dry with paper towels.
Melt the butter in two large frying pans and add the garlic.
Divide the zucchini evenly between the two pans and season well with salt and pepper.
Cook the zucchini gently for about 20-25 minutes, until they are only just tender but still retain their shape.
Do not allow the zucchini to brown or to overcook.
Spoon the zucchini into a large warmed serving dish.