Sauteed Zucchini Ribbons

Lightly sauteed, still crisp zucchini, tossed with just a bit of olive oil and sprinkled with salt and pepper. This was so delicious; I can not wait to make it again. My husband actually said, "wow" and he was eating this right out of the pan as I was getting dinner on the table. Let me tell you, that was a big deal.

We are all starting to burn out on zucchini and the idea of a squash side dish that elicited a "wow" absolutely made my night. We didn't even offer to share this with our boys. They were quite content with spaghetti and meatballs and I was perfectly happy to keep more of this for myself.

1 teaspoon olive oil
2 cloves garlic, minced
4 medium size Italian zucchinis, I used 3 yellow and 1 green
kosher salt and freshly cracked pepper to taste

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 towels and lightly press to remove some of the moisture.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Add the zucchini and toss lightly with tongs to coat with the oil. Saute until warm and just barely tender. This took less than 5-6 minutes for me. Sprinkle with salt and pepper and taste. Adjust seasonings accordingly. Enjoy!

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