Anne's Zucchini with Browned Butter and Myzithra Cheese

Serving Size  : 6
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     baby zucchini -- shredded
  1           teaspoon  salt
  1              stick  butter
  1                cup  Myzithra cheese -- grated

Shred or matchstick cut the zucchini.  Place in a sieve or collander and
toss with the salt.  Let drain for at least an hour.

Melt butter in a large skillet over medium-high heat.  Cook the butter,
stirring frequently, until it turns a toasty brown -- be careful not to burn

Add zucchini and toss just until the zucchini gets hot.  Immediately remove
skillet from heat and stir in grated cheese.  The cheese will NOT melt no
matter what you do!!

Serve hot.

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Per Serving (excluding unknown items): 138 Calories; 15g Fat (97.7% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 41mg
Cholesterol; 512mg Sodium.  Exchanges: 0 Vegetable; 3 Fat.

NOTES : Myzithra cheese is a hard Greek sheep's milk cheese, similar to dry
ricotta.  It has a nutty, salty flavor and does not melt when heated.  I
can't think of any cheese that would make a decent substitute.  This dish
tastes fantastic with lamb.  It's also excellent made with spaghetti squash
instead of zucchini.