Zucchini Spaghetti With Veal Sauce
|Savory veal sauce||1⁄4 Cup (4 tbs)|
|Zucchini||3 Pound (8 Large)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), pressed / minced (Large Clove)|
|Butter/Margarine||2 Tablespoon (At Room Temperature)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
Prepare Savory Veal Sauce.
Meanwhile, using a knife or Oriental shredder, cut zucchini into long, very thin slivers (if using shredder, draw zucchini full length across coarse shredding blade).
Heat 2 tablespoons of the oil in a wide frying pan over medium-high heat.
Add half each of the zucchini and garlic.
Cook, lifting and gently stirring with 1 or 2 wide spatulas, just until tender-crisp to bite (3 to 4 minutes).
Mound zucchini in the center of a deep platter; keep warm.
Heat remaining 2 tablespoons oil in pan; cook remaining zucchini and garlic and add to zucchini mixture on platter.
Top with butter; season to taste with pepper.
Spoon sauce around but not over zucchini.