Quick-Sautéed “Zoodles” with Lemon-Mint Brown Butter

Adding a little butter to the sautéing oil for zucchini noodles enhances browning.

• 2 medium zucchini (1 lb.)
• 1½ Tbs. plus 2 tsp. unsalted butter, divided
• 1 tsp. thinly sliced fresh mint leaves
• 1 tsp. fresh lemon juice
• ¼ tsp. grated lemon zest
• 2 tsp. vegetable oil, divided

1 | Cut zucchini into noodles with small-toothed blade on spiral slicer. Set aside.
2 | Heat 11/2 Tbs. butter in small skillet over medium heat. Cook 6 minutes, or until milk solids have turned light caramel color. Remove from heat, and stir in mint, lemon juice, and lemon zest.
3 | Heat 1 tsp. butter and 1 tsp. oil in large skillet over medium heat. Add half of zucchini noodles, and increase heat to medium-high. Season with salt and pepper, if desired, and cook 3 minutes. Transfer to serving dish, and repeat with remaining butter, oil, and zucchini. Drizzle zucchini with brown butter.