ALFREDO ZUCCHINI "SPAGHETTI"
2 medium zucchini, julienned, about 10 ounces trimmed
2 tablespoons butter
2 cloves garlic, minced
1/2 cup freshly grated parmesan cheese, 2 ounces
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Heat the butter in a large nonstick skillet and add the zucchini and garlic. Cook just until it softens and becomes a little limp but not soggy. Add the parmesan cheese and parsley and toss to coat the zucchini. Season to taste with salt and pepper.
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