Peel (I like to leave a little on) two zucchini (or summer squash) per person.
Discard peel.
Peel strips of zucchini flesh into ribbons. Stop as soon as you hit seeds.
Heat oil and butter mixture in pan on medium.
Add ribbons of zucchini stirring constantly.
Salt.
Cook to preferred texture. I like mine with a little bit of crunch left about 5 minutes for two but it will take longer for more.
I think of it as a good summer alternative to pasta so it pairs well with most light sauces.
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