Judy
Gold Post Medal for All Time! 677 Posts 
A fabulous way to use up the zucchini that's in season right now. If you have pre-shred your zucchini ahead of time and freeze it, this can be a very quick side dish on a busy day. I had the basil, mint and Parmesan on hand, so I added them in.
Prep Time: 10 minutes, if grating zucchini
Cook Time: 3-5 minutes
Total Time: 15 minutes
Yield: 4 servings
Source: Julia Child
Link: http://www.panningtheglobe.com/2017/05/25/julia-childs-shredded-zucchini-recipe/
Ingredients:
- 2 lb zucchini, washed, ends trimmed
- 2 Tbsp olive oil
- 1/2 cup finely chopped shallot
- Kosher salt
- fresh ground black pepper
- Optional
- freshly grated imported Parmesan cheese
- fresh slivered basil leaves
- fresh slivered mint leaves
Steps:
- Grate the zucchini. I used my food processor.
- Transfer the zucchini to colander. Toss with ½ teaspoon of salt. Leave for 2-3 minutes.
- Squeeze as much liquid out of the zucchini as possible.
- Heat oil over medium-high heat in a large skillet until hot. Add shallots and cook, stirring, for 30 seconds.
- Add zucchini. Cook, tossing often, for 3-5 minutes, until zucchini is just tender. Season with pepper. Serve hot.
- Stir in a tablespoon or two of fresh herbs, if using. Top with Parmesan cheese, if using.
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Anonymous
August 9, 20170 found this helpful
I will have to try this some time! I don't often eat zucchini.
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