2 small zucchini 2 small yellow squash 1 tsp butter 1/2 shallot, minced 1 garlic clove, minced 3 tbsp vegetable or chicken broth 1 tbsp minced herbs 1 tsp fresh lemon juice 1/8 tsp kosher salt 1/8 tsp freshly ground black pepper
Using a mandoline or a julienne peeler, slice the zucchini and squash lengthwise into 1/4-inch-thick “noodles.” Discard the center of the squashes with the seeds.
Heat the butter in a sauté pan over medium-high heat. Add the shallot and garlic and sweat until the shallot is translucent.
Add the squash noodles and the vegetable or chicken broth to the sauté pan. Cover and pan-steam until tender, about 3 minutes. Drain any excess liquid. Season with the herbs, lemon juice, salt and pepper.
Chef’s note: These squash “noodles” are so versatile—try them with other herbs such as basil, tarragon, chives, cilantro, thyme or oregano. You can also mix them with some spaghetti or fettuccine, but count the extra carbohydrates added by the pasta.