Zucchini Ribbons with Herbed Butter

2 zucchini
2 tablespoons butter
2 tablespoons olive oil
1 shallot, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper

Special equipment: mandolin slicer

Slice the zucchini into long ribbons 1/16-inch thick using a mandolin slicer. Add the butter and oil to a large sauté pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.

From: The Food Network