Quick-Sauteed Zoodles with Lemon-Mint Brown Butter

Ingredients

• 2 medium zucchini (1 lb.)
• 1 1/2 Tbs. plus 2 tsp. unsalted butter
• divided
• 1 tsp. thinly sliced fresh mint leaves
• 1 tsp. fresh lemon juice
• 1/4 tsp. grated lemon zest
• 2 tsp. vegetable oil
• divided

Instructions

1. Cut zucchini into noodles with small-toothed blade on spiral slicer.
2. Set aside.
3. Heat 11/2 Tbs.
4. butter in small skillet over medium heat.
5. Cook 6 minutes, or until milk solids have turned light caramel color.
6. Remove from heat, and stir in mint, lemon juice, and lemon zest.
7. Heat 1 tsp.
8. butter and 1 tsp.
9. oil in large skillet over medium heat.
10. Add half of zucchini noodles, and increase heat to medium-high.
11. Season with salt and pepper, if desired, and cook 3 minutes.
12. Transfer to serving dish, and repeat with remaining butter, oil, and zucchini.
13. Drizzle zucchini with brown butter.