1tablespoonfresh thyme leavesplus more for serving
kosher salt and black pepperto taste
Instructions
Use a vegetable peeler to remove the first layer of the zucchini. Continue slicing layers of zucchini until you reach the seeds. Continue removing the first layer, then slicing down to the seeds on all sides.
Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and cook for one minute. Stir in the fresh thyme leaves.
Add the zucchini noodles and gently toss with tongs to coat with the herbed butter mixture. Sauté zucchini ribbons until warmed through and barely tender, about 5 to 6 minutes.
Sprinkle with salt and pepper, and adjust seasonings if needed. Serve immediately.
Notes
Allow sautéed zucchini noodles cool down to room temperature before storing. Place the noodles in an airtight container and store in the refrigerator for up to 3 days.
Reheat in a sauté pan or in the microwave just until heated through.