Julia Child'S Grated Zucchini Sauteed In Butter And Shallots

• 2 lbs zucchini
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 tablespoons minced shallots or 3 tablespoons scallions
• salt and pepper

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

zucchini, butter, olive oil, shallots, salt

Taken from www.food.com/recipe/julia-childs-grated-zucchini-sauteed-in-butter-and-shallots-243205 (may not work)