Julia Child'S Grated Zucchini Sauteed In Butter And Shallots

  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)

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