Zucchini Spaghetti With Veal Sauce Recipe
Ingredients
| Savory Veal Sauce | ||
| Zucchini | 8 Large | |
| Salad oil | 1/4 Cup (16 tbs) | |
| 3 large cloves garlic, minced or pressed | ||
| 1 to 2 tablespoons butter or margarine, at room temperature | ||
| Pepper | 1 | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
Directions
Prepare Savory Veal Sauce.
Meanwhile, using a knife or Oriental shredder, cut zucchini into long, very thin slivers (if using shredder, draw zucchini full length across coarse shredding blade).
Heat 2 tablespoons of the oil in a wide frying pan over medium-high heat.
Add half each of the zucchini and garlic.
Cook, lifting and gently stirring with 1 or 2 wide spatulas, just until tender-crisp to bite (3 to 4 minutes).
Mound zucchini in the center of a deep platter; keep warm.
Heat remaining 2 tablespoons oil in pan; cook remaining zucchini and garlic and add to zucchini mixture on platter.
Top with butter; season to taste with pepper.
Spoon sauce around but not over zucchini.
Meanwhile, using a knife or Oriental shredder, cut zucchini into long, very thin slivers (if using shredder, draw zucchini full length across coarse shredding blade).
Heat 2 tablespoons of the oil in a wide frying pan over medium-high heat.
Add half each of the zucchini and garlic.
Cook, lifting and gently stirring with 1 or 2 wide spatulas, just until tender-crisp to bite (3 to 4 minutes).
Mound zucchini in the center of a deep platter; keep warm.
Heat remaining 2 tablespoons oil in pan; cook remaining zucchini and garlic and add to zucchini mixture on platter.
Top with butter; season to taste with pepper.
Spoon sauce around but not over zucchini.
Chef
