This is a wonderful technique. I have a bumper crop of basil, so I used that (and added a touch of garlic to give a sort of "pesto-ish" twist).
P.S. @twood-- if you salt the zucchini about 1/2 hour before you start the dish, leave in a colander over a bowl, then wrap it in a clean kitchen towel and GENTLY squeeze it (you don't want to break up the strips), you'll extract a lot of excess water from the squash. Just don't salt it again when you're sauteing it in the brown butter.
OMG. I used mexican mint marigold (tarragon doesn't grow in this heat) and this is soooooo good!~
I did not have the julienne peeler, so I tried to get by using my mandolin (as suggested in the accompanying video). Unfortunately, I did not have much luck with the mandolin. The good news is, I decided to continue even though I basically had two small handfuls of clumpy squash shavings. I did not use nuts because my youngest daughter is not supposed to eat nuts yet. Despite the botched julienning of the veggies and the lack of toasted nuts, this dish was amazingly flavorful (I opted for the fresh tarragon over the parsley). I am now motivated to get a real julienne peeler just so that I can make this recipe again. YUM!
I'll definitely try this again. The flavors were nice, the dish was really quick and easy to make, and I'm always looking for a new way to use up the summer squash. However, I had a problem with the squash letting out a lot of water which made the dish soggier than I would have liked. Any recommendations?
I've made this twice now -- it's outstanding, definitely a "keeper." It's worth the effort of using the julienne peeler to get the right size strips of squash. The nuts, brown butter, and tarragon are delicious together. I've tried almonds and pine nuts -- both worked really well. A hit with me and the BF!