V Shredded Zucchini or Summer Squash
3 tablespoons extra-virgin olive oil
4 medium zucchini or summer squash (about 1 1/2 pounds), trimmed shredded, and squeezed dry in a dish towel or cheese cloth.
3 medium garlic cloved, minced
2 tablespoons minced fresh parsley, basil, mint, tarragon, or chives
salt and ground black pepper
Heat the oil in a large nonstick skillet over medium-high heat until almost smoking. Add the zucchini and garlic and cook, stirring occasionally, until tender, about 7 minutes. Stir in the herb and salt and pepper to taste. Serve immediately.
variation:
substitute 3 tablespoons unsalted butter for oil. Heat butter add 1 spring onion minced and cook 2 to 3 minutes until soft. Add zucchini with 1 1/2 cups sweet corn and cook until tender, about 7 minutes. Stir in 1 tablespoon minced chives and season with salt and pepper.
From Perfect Vegetables, 2003.