Ingredients
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2
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2
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1
-
3
-
-
-
-
-
-
-
-
-
-
-
Directions
Julia Child’s Grated Zucchini Sauteed in Butter and Shallots, 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., This is a very tasty and easy side dish. I do like a little garlic added to it. Great for a LoCarb diet, 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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Steps
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1
Done
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Grate the Zucchini and Measure. |
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2
Done
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For Each Two Cups of Zucchini Toss With 1 Tsp Salt. |
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3
Done
|
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. |
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4
Done
|
Squeeze in a Clean Kitchen Towel Until Most Liquid Is Pressed Out. |
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5
Done
|
in a Skillet Heat 2 Tbsp Butter and the Olive Oil. |
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6
Done
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Saute the Shallots/Scallions Briefly. |
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7
Done
|
Add the Zucchini and Toss, Cooking About 4 Minues or Until Tender. |
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8
Done
|
Serve. |
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9
Done
|
More Mediterranean:. |
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10
Done
|
Add a Little More Olive Oil and Minced Garlic. |
