You bet! This is a delicious way to prepare summer’s most abundant vegetable… ZUCCHINI! I don’t know about you, but when planting my little seedlings in the Spring, I always seem to forget just how much one zucchini plant will yield and August brings weeks of just trying to give the stuff away!
A couple of zucchini from the garden
1 tbsp butter
1 tbsp lemon zest
1/4 cup Parmesan cheese
Bring a large pot of well-salted water to a boil.
In the meantime, use a mandoline (or if you have mad knife skills, by hand) julienne the zucchini into matchstick-sized strips.
When water has reached a rolling boil, add zucchini noodles and let cook for 2-3 minutes or until just tender. Remove from water and immediately toss with butter, lemon zest and Parmesan cheese.