Brown Butter Zucchini “Linguine”

This is so easy to make, so delicious, and a great way to take advantage of all those young squash that are coming up in gardens everywhere.   You just need a julienne slicer for this one.

I found this recipe in Susie Middleton’s Fast, Fresh and Green.  So many recipes I want to try in there!

What you need:

4 small zucchini, preferable a mixture of yellow and green

2 tablespoons butter

2 tablespoons slivered almonds

salt

a few squeezes of lemon

a little fresh tarragon or parsley

What you do:

1.  Wash and dry the zucchini, then use a julienne peeler to peel long strips, stopping when you get to the seedy part.

2.  Melt the butter over medium-low heat, then add the almonds.  Cook until the butter turns brown, but not burnt.

3. Add the squash and some salt, and toss in the butter for about a minute, until it wilts.  Squeeze a little lemon over the squash and a little of the herbs and toss it in.

4.  Remove the squash from the pan and sprinkle a little more of the herbs on top.