Julia Child's Grated Zucchini Sauteed in Butter and Shallots
photo by ChefLee
- Ready In:
- 23mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
directions
- 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.
- Serve.
- More Mediterranean:.
- Add a little more olive oil and minced garlic.
- Richer:.
- Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.
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Reviews
-
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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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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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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