Prep 15 mins
Cook 8 mins
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.
- 2 lbs zucchini
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons minced shallots or 3 tablespoons scallions
- salt and pepper
- Grate the zucchini and measure.
- For each two cups of zucchini toss with 1 tsp salt.
- 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.
- Squeeze in a clean kitchen towel until most liquid is pressed out.
- In a skillet heat 2 Tbsp butter and the olive oil.
- Saute the shallots/scallions briefly.
- Add the zucchini and toss, cooking about 4 minues or until tender.
- More Mediterranean:.
- Add a little more olive oil and minced garlic.
- Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.
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!!
This is great, I did not salt the zucchini but squeezed it in my potatoe ricer. I did add some finely minced garlic and a tad more olive oil. Thanks for the new way to make zucchini.
I was feeling particularly not-wanting-to-cook-anything-y one night and I had two zucchinis in the fridge that were nearing their end, so I decided to try this as my dinner. I put a bit of garlic powder in it (I tend to get kinda crazy with fresh minced garlic sometimes), and used 1 Tbsp dried minced onion (all I had, onion-wise). Be sure to squeeze all the liquid you can out of the zucchini once grated, or it will be pretty watery. It was very good, but I felt it needed....something. Another seasoning, maybe? I don't know, but I'd definitely make it again.