1 1/2 tablespoons butter or olive oil
Salt and pepper, to taste
1/4 teaspoon garlic powder, optional
Cut the blossom end off each zucchini. Then, while holding the stem end, run a vegetable peeler down the length of the zucchini to remove a thin strip of the peel. Continue cutting "ribbons" in this manner. Once you've worked your way all the way around the zucchini, discard the inner seed core. Heat the butter in a large skillet over medium-high heat. Add zucchini and cook just until tender. Season with salt, pepper and garlic powder.
Makes 4-6 servings