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    You are in: Home / Recipes / Julia Child's Grated Zucchini Sauteed in Butter and Shallots Recipe
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    Julia Child's Grated Zucchini Sauteed in Butter and Shallots

    Julia Child's Grated Zucchini Sauteed in Butter and Shallots. Photo by Chef*Lee

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    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on July 10, 2009


      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!!

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    • on July 30, 2007


      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.

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    • on October 15, 2014


      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.

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    Read All Reviews (15)


    Nutritional Facts for Julia Child's Grated Zucchini Sauteed in Butter and Shallots

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 124.8
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 4.3 g
    Cholesterol 15.2 mg
    Sodium 69.8 mg
    Total Carbohydrate 8.3 g
    Dietary Fiber 2.2 g
    Sugars 5.6 g
    Protein 3.0 g

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