6-ish c. shredded zucchini
1 T. cooking oil
1 T. minced, fresh basil
salt & pepper to taste
2 t. butter
2 T. grated Parmesan cheese
Squeeze moisture out of zucchini by wrapping in a cotton towel and twisting to remove moisture. Scrape zucchini into a bowl.
Heat oil in large skillet over medium-high heat. Add zucchini, basil, salt and pepper. Saute’, stirring often until crisp-tender–maybe 5 or so minutes.
Dot with butter and sprinkle with Parmesan cheese.