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Quick-Sautéed “Zoodles” with Lemon-Mint Brown Butter

Adding a little butter to the sautéing oil for zucchini noodles enhances browning.

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Adding a little butter to the sautéing oil for zucchini noodles enhances browning.

Servings
4

Ingredients

  • 2 medium zucchini (1 lb.)
  • 1 1/2 Tbs. plus 2 tsp. unsalted butter, divided
  • 1 tsp. thinly sliced fresh mint leaves
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. grated lemon zest
  • 2 tsp. vegetable oil, divided

Preparation

1 | Cut zucchini into noodles with small-toothed blade on spiral slicer. Set aside.

2 | Heat 11/2 Tbs. butter in small skillet over medium heat. Cook 6 minutes, or until milk solids have turned light caramel color. Remove from heat, and stir in mint, lemon juice, and lemon zest.

3 | Heat 1 tsp. butter and 1 tsp. oil in large skillet over medium heat. Add half of zucchini noodles, and increase heat to medium-high. Season with salt and pepper, if desired, and cook 3 minutes. Transfer to serving dish, and repeat with remaining butter, oil, and zucchini. Drizzle zucchini with brown butter.

Nutrition Information

  • Calories 95
  • Carbohydrate Content 4 g
  • Cholesterol Content 17 mg
  • Fat Content 9 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 4 g
  • Sodium Content 10 mg
  • Sugar Content 3 g