Zucchini Fettuccine with Sweet Butter

I found this  new recipe that I'm excited to try. Thought I'd share. :-)

1 1/2 lbs small zucchini (about 6), ends trimmed, halved lengthwise
1 1/4 tsp fine sea salt
2 tbsp heavy whipping cream
2 tbsp unsalted butter
1/4 tsp fresh lemon juice
freshly ground black pepper

• Lay zuchchini halves cut side down. With a sharp knife, slice lengthwise slightly less than 1/8" thick. In a colander, combine with 1tsp of the sea salt. Set aside to drain for 15 minutes. Meanwhile, bring large saucepan of water to a boil; place a large bowl of ice water near the stove.
• Add zucchini to boiling water and blanch for 1 minute. Drain and plunge into ice bath. Drain again and pat dry with a towel. 
• Place a large pan over low heat; add cream and butter. When butter melts add zucchini and cook, stirring occasionally, until sauce thickens and coats zucchini, about 2 minutes. Stir in lemon juice, remaining salt and freshly ground pepper. 
• Serve immediately and enjoy!