Julia Child's Grated Zucchini Sauteed in Butter and Shallots

davinandkennard's Note:

Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 2 lbs zucchini
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 tablespoons minced shallots or 3 tablespoons scallions
• salt and pepper

Directions:

1. Grate the zucchini and measure.
2. For each two cups of zucchini toss with 1 tsp salt.
3. Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
4. Squeeze in a clean kitchen towel until most liquid is pressed out.
5. In a skillet heat 2 Tbsp butter and the olive oil.
6. Saute the shallots/scallions briefly.
7. Add the zucchini and toss, cooking about 4 minues or until tender.
8. Serve.
9. More Mediterranean:.
10. Add a little more olive oil and minced garlic.
11. Richer:.
12. Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.

Reviews

[Chef*Lee]

4-7-09 Love Julia Child and I miss her, thank goodness I have her shows on DVD. I love the flavor of these ingredients together, perfect!! I used a mandoline to get all my zucchini slices the same size for even cooking and I minced one shallot very finely. I do not know why I grabbed my mandoline instead of my box grater, I was asleep today as I was supposed to grate the zucchini!!!!Oopss!! I used 2 to 1 olive oil to butter instead of butter to olive oil so mine was more the like the Mediterranean version today but had I had some creme fraiche in the fridge, I wouldn't have been able to resist trying that so I will definitely make that version next time!! Thanks for posting!! UPDATE: I had to make this again, shredding the zucchini the right way!! The flavor is outstanding and Julia really has a great one here because when you add the salt to your zucchini in your collander,,it starts to draw out the liquid immediately! I made the richer version this time by adding a bit of heavy cream but not a whole cup, just a little for taste. Love this recipe, thanks again!!

[krnorton]

great way to use all that zucchini! Usually make it with the cream and include other miscellaneous veggies from the garden like a few green beans or brussel sprouts. Our favorite addition is sweet corn off of the cob! This gives the dish a slightly sweet flavor that the family loves.

[Chef Buggsy Mate]

I am giving this recipe a solo rating (not counting my family's votes) as I chose it in hopes I would find a way to fix zucchini in a way my family would like it. I have on DD who does like it raw especially if I make my blue cheese dressing to dip it in. Four other members of the family turn up their noses when ever they see it on their plates. Though my picky zucchini eaters still did not care for this dish, I loved it, and will continue to make it for myself. I did add a bit of cream and then I added just a little fresh grated Parmesan cheese on top just before I dished it up. Thank you for posting this simple and tasty recipe. It will definitely come in handy when summer gets here and I have more zucchini from the garden then I know what to do with.