Londonderry, NH The Champagne Family

Trim the ends off the zucchini. Using the wide julienne blade of a mandolin, shred the zucchini lengthwise into noodle-like strips. You could do this with a very sharp knife by cutting the zucchini lengthwise into very thin slabs, then cut each slab into thin strips. Cut strips to desired length. Saute zucchini in butter in a non-stick skillet until slightly limp, but not mushy. Season as desired with salt and pepper, etc. I used some Spicy Seasoning Salt and pepper. Serve as a side dish or top with tomato or other kind of sauce. They have a texture similar to thick egg noodles. I think I will try these as "spaghetti" and meatballs sometime.