I haven't made this yet, but plan to try it in next week's menu.
2 medium zucchini, julienned, about 10 ounces trimmed
2 tablespoons butter
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese, 2 ounces
2 Tbsp 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. Serve hot.