Gingered Zucchini Ribbons

I think one of the most satisfying things to find on the web are 'normal' recipes that are already low carb. I don't want to have to buy weird ingredients or expensive utensils to cook my food.
Here is a recipe to swallow up some of those dirt-cheap (or free, if your garden or a friend's runneth over) zucchini. I found it at Global Gourmet.

Gingered Zucchini Ribbons

Ingredients

3 large zucchini (if dealing with garden zucchini, use up to medium size. The monster baseball-bat zucchini have skins that are too tough for this recipe)
salt
3 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons butter

Cut the ends off the zucchini. Then cut each large zucchini into quarters, lengthwise. If the zucchini are small or medium in size, cut them in half instead of quarters.
Using a vegetable parer, peel each segment of the zucchini into long, paper thin strips, each with an edge of the green skin attached. They do not have to be uniform in width; in fact, varied widths make the dish more visually playful. (To get a good angle on your zucchini, lay it edge-up on the cutting board and start peeling.)
Lightly sprinkle salt on the strips and toss to mix. Let the zucchini drain in a colander in the sink for 30 minutes.
During this time the zucchini strips will sweat out excess water. Taste a piece of the zucchini. If you have used too much salt, then rinse the zucchini strips. It is not necessary to rinse if the zucchini is salted to your personal taste. Squeeze the strips to further remove moisture and dry them in paper towels, squeezing again.
Heat the butter over a low flame and add the garlic and ginger. sauté until both have released their flavors, about 5 minutes. Turn the heat up to medium-high and add the zucchini strips. Toss gently and heat through until the zucchini has absorbed the butter mixture. The zucchini is done when it is slightly limp, heated through, but still tender. This should take only 3 to 5 minutes. Serve hot.

I love the look of this dish, and its relative simplicity. If you want to be even lazier, see if your local Store of Fru Fru Food carries ginger juice.

I tried a variation of the zucchini ribbons this weekend in a sauce with garlic, lemon, and olives, but it had to be reheated before dinner and turned a muddy color. I was not as fond of it.