Zucchini Ribbons

My sister-in-law recently posted her recipe idea for zucchini in our recipe group and I gave it a try this week. As anyone who has ever had a garden knows, zucchini   quickly gets to "bumper crop" proportions and any helpful ideas for its use can be greatly appreciated, so I thought I would share her idea with you. My hubby and I enjoyed the dish, and he is not a zucchini lover at all. He is, however, a very supportive man when it comes to new food ideas. I appreciate him greatly. Blessings...

Recipe:

1 green zucchini, 6-8 inches long

1 yellow zucchini, 6-8 inches long

Olive oil and butter for the saute' pan

salt, pepper and ground ginger to taste

1. Wash and cut the ends off the zucchini. Using a vegetable peeler, peel the zucchini down to the seeds. (I saved the interior of the squash for the soup pot today)

2. Heat the butter and oil in the saute' pan over medium heat; add the zucchini ribbons and season. Stir fry until the zucchini is desired tenderness. The skin is tougher than the interior so it needs a bit more time. Taste and adjust seasoning.

Yield: 2 servings

Note: I used Shallot salt rather than sea salt for a bit more flavor. Be careful of the amount of ginger as it can get very strong. It's better to add a bit more after the dish is done then to over power the mild squash.