onion, finely chopped
freshly ground black pepper
Scrub zucchini and cut off ends.
Grate and put in colander.
Toss with 2 teaspoons salt and let drain at least 1/2 hour.
When ready to cook, drain well in a paper towel to remove all liquid.
Melt butter in a large skillet.
Saute onion over low heat until soft.
Raise heat to medium high and add zucchini.
Stir and toss constantly for 3-4 minutes, until cooked but still crisp.
Season with pepper, salt if needed, lemon juice and parsley.