This zucchini spaghetti is fun to make and eat!
6 to 8 small zucchini, (the texture and flavour will be so much better than using large)
1 tbsp extra-virgin olive oil
1 tbsp butter
2 tsp dried oregano, (Greek or Sicilian)
pinch black pepper
Wash, trim and cut zucchini into 2-in. pieces.
Julienne by hand, or with the smallest setting on a French mandoline.
Melt oil and butter in pan over medium heat.
Add remaining ingredients and toss for 3 to 4 min, just before serving.
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