Ingredients:

  • 2 lbs zucchini, shredded
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • ½ tsp dried oregano
  • ¼ cup crumbled feta cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Instructions:

  1. Trim the ends of the zucchini. Shred using the large holes of a box grater or a food processor shredding disc.
  2. Place a large skillet over medium high heat. Add the olive oil and butter.
  3. Wait until the butter foams and smells nutty. Stir in the minced garlic and dried oregano for 30 seconds until fragrant.
  4. Add the shredded zucchini to the pan. Spread it in an even layer.
  5. Let the zucchini sit undisturbed for 2-3 minutes until the bottom layer starts to brown.
  6. Sauté for another 3-5 minutes, stirring occasionally, until the zucchini is tender but still has a slight bite.
  7. Remove the pan from the heat immediately to prevent the vegetables from becoming mushy.
  8. Fold in the lemon juice, salt, black pepper, and chopped parsley.
  9. Stir in the crumbled feta cheese just until combined.