Julia Child'S Grated Zucchini Sauteed In Butter And Shallots

1. 1

   Grate the zucchini and measure.

2. 2

   For each two cups of zucchini toss with 1 tsp salt.

3. 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. 4

   Squeeze in a clean kitchen towel until most liquid is pressed out.

5. 5

   In a skillet heat 2 Tbsp butter and the olive oil.

6. 6

   Saute the shallots/scallions briefly.

7. 7

   Add the zucchini and toss, cooking about 4 minues or until tender.

8. 8

   Serve.

9. 9

   More Mediterranean:.

10. 10

    Add a little more olive oil and minced garlic.

11. 11

    Richer:.

12. 12

    Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.