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
- 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.
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)