Julia Child's Grated Zucchini Sauteed in Butter and Shallots

READY IN: 23mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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