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2 cloves garlic finely chopped
2 1/2 tablespoons butter or margarine
2 pounds zucchini shredded (about 7 1/2 cups)
1 teaspoon italian seasoning dried crushed
1 teaspoon salt
1/8 teaspoon black pepper
In a 12-inch skillet over medium-high heat, saute garlic in butter or margarine for 1 to 2 minutes or until a light golden brown.
Add zucchini. Cook and stir for 8 to 10 minutes or until zucchini is crisp-tender. Drain off excess liquid. Stir in Italian herbs, salt and pepper. Serve immediately.
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