Zucchini Ribbons With Basil Butter

"Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Lori Mama photo by Lori Mama
photo by Chef GreanEyes photo by Chef GreanEyes
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
35mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Bring pot of water to boil.
  • Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
  • Drain and transfer zucchini to serving bowl.
  • Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
  • I also added 1/2 tsp of garlic powder to this!

Questions & Replies

  1. would you serve it cold for a picnic? is it too awkward to eat at a picnic?
     
  2. would this work with a spirolizer?
     
  3. Is it possible to freeze the zuchhini noodles and make them later in place of pasta? I'd like to have on hand for when I need a pasta substitute.
     
  4. Oh, I just figured out how to save on Pinterest. Thanks!
     
  5. why is everyone frying this ? Its not in the recipe.
     
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Reviews

  1. Wow! This was so easy and so yummy! I too skipped the boiling. I added about 1/4 of a red pepper, sliced thinly, and a small clove of garlic to the zucchini as it was sauteed in the butter. I also used freshly grated parmesean and good quality olive oil as I think it really makes a difference. The result was tasty and oh, so beautiful to look at. This is a perfect side-dish to add colour to your meal. I would suggest snipping the fresh basil right into the pan. I sliced mine a bit ahead and the edges had already started to turn colour which affects the presentation of an otherwise beautiful dish.
     
  2. Great way to use up zucchini, I followed several other reviewers comments and didn't boil but first caramelized onions in a pan, then added the zucchini and other items right to that. Also used garlic, it was great, will be using again
     
  3. A beautiful recipe. I make a variation to meet my tastes. I boil the water. Leave it to cool for 1 minute, pour over the zucchini. Stir once clockwise, once counterclockwise. Pour out the water and season. I eat it often with butter, pepper, salt. Zucchini is an excellent source of manganese. I can make this in less than 5 minutes. It is quick, healthy and cheap.
     
  4. Zucchini Ribbons are the Greatest! Like some others I'm not bothering to boil them. Just sautee quickly in the pan until al dente! If you are trying to cut out starch, grains or processed foods they are wonderful! They have become my go-to noodle for all kinds of sauces. Thanks Poker for a terrific recipe and a great idea!
     
  5. Delicious! And hubby liked it too! I used spiral cute zucchini like noodles ( my grocery store, Publix, sells them pre-cut spiral like) and I also skipped the boiling. Not needed when you sauté this in butter & olive oil. I also added 1/2 a cup of sweet onions. This is a keeper, hubby said. I agree. Perfect weeknight side dish. I use the GOOD Parm blend, not the powdered junk.
     
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RECIPE SUBMITTED BY

<p>Hi ~ My name is Chef Poker ~ I have a Beautiful Daughter &amp; Grand Daughter... &nbsp;I was a Proud owner of a Landsheer Newfoundland Named Angel......... Now we have 2 Pappillions... Nothing like changing SIZE !! &nbsp;lol &nbsp;I live in the Beauifull Berkshires of Massachuttes.........&nbsp;</p>
 
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