onion, finely chopped
freshly ground black pepper
1Scrub zucchini and cut off ends.
2Grate and put in colander.
3Toss with 2 teaspoons salt and let drain at least 1/2 hour.
4When ready to cook, drain well in a paper towel to remove all liquid.
5Melt butter in a large skillet.
6Saute onion over low heat until soft.
7Raise heat to medium high and add zucchini.
8Stir and toss constantly for 3-4 minutes, until cooked but still crisp.
9Season with pepper, salt if needed, lemon juice and parsley.