A quick side dish — great alongside steak, fish or chicken.
Using a box grater's largest holes, shred a couple of good-sized zucchini, including peel, onto a freshly clean, plain cotton kitchen towel (not terry cloth). (I've also used a brand new Handi-Wipe for this step.)Wrap the towel around the contents lengthwise like a Tootsie-Roll wrapper, with excess fabric at both ends.
Over a large, wide bowl, twist the towel, keeping the shreds inside. Wring and squeeze to remove excess water. (You could discard the vitamin-rich green water, but why not freeze it to use it in soup, sauces, stews or smoothies!)
Melt a couple of tablespoons of butter in a large skillet over medium-low heat.
When pretty much melted, turn up the heat to high, but working quickly to avoid browning the butter, dump the shreds from the towel into the skillet.
Sauté rapidly, pushing the shreds around until they are all warmed through and thinly coated with butter, but not mushy—only about a minute. They should still have a little texture and crunch.
Remove from burner. Quickly stir in salt and pepper, or herbs such as basil, tarragon or dill, and/or a dash of lemon juice, to your taste.
Immediately remove from skillet to a serving dish or your plates and eat up!
(This dish is not meant to be prepared ahead, sit and get cold, or be reheated.)
