Zucchini Strands with Mint
Adapted from The Herbfarm Cookbook by Jerry Traunfeld
2 small to medium zucchini squash, grated
1/2 tsp salt
1 tbs butter or olive oil
2 cloves garlic, minced
2 tbs fresh, minced mint leaves
Salt and pepper to taste
Cut the stems and bottom tips off the zucchini and grate. Toss them with the salt in a medium mixing bowl, then transfer them to a colander and set it in the sink. Let the zucchini sit for 15 minutes at room temperature, then gently squeeze it in your hands to extract the water.
Melt the butter in a skillet. Add the garlic to the pan and sauté for a minute or two. Add the zucchini and mint and toss with tongs just until heated through, about 1 minutes. Taste and season with pepper.