4 medium zucchini (1 1/2lbs)
1 tablespoon butter, cut into small pieces
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
2 tablespoons fresh basil leaves, sliced thin
1⁄8 teaspoon red pepper flakes
Bring pot of water to boil.
Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
Drain and transfer zucchini to serving bowl.
Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.