Ingredients

• 4 large zucchini
• 1/4 c water
• 30g butter
• 1/2 bunch mint, chopped

Directions

1. Using a potato peeler cut zuchinin into ribbons. Place in a large pan, add water and cover. Bring to the boil. Drain

2. Add the butter and the mint. Toss over heat to combine. Serve when butter is melted

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