Quick-Sauteed Zoodles with Lemon-Mint Brown Butter

1. 1

   Cut zucchini into noodles with small-toothed blade on spiral slicer.

2. 2

   Set aside.

3. 3

   Heat 11/2 Tbs.

4. 4

   butter in small skillet over medium heat.

5. 5

   Cook 6 minutes, or until milk solids have turned light caramel color.

6. 6

   Remove from heat, and stir in mint, lemon juice, and lemon zest.

7. 7

   Heat 1 tsp.

8. 8

   butter and 1 tsp.

9. 9

   oil in large skillet over medium heat.

10. 10

    Add half of zucchini noodles, and increase heat to medium-high.

11. 11

    Season with salt and pepper, if desired, and cook 3 minutes.

12. 12

    Transfer to serving dish, and repeat with remaining butter, oil, and zucchini.

13. 13

    Drizzle zucchini with brown butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.