Last week I shared that I have been trying out some new recipes that incorporate vegetables that we don’t normally eat. Zucchini is yet another vegetable that I haven’t really cooked with before, but I now love! I have actually told my husband that we must plant some next year for our garden. The first time we made zucchini, we tossed slices of it into a cast iron pan with some extra-virgin olive oil, salt, and pepper. That method was good, but then I decided to try this version. The difference in cooking method was shredding the zucchini and adding in some freshly squeezed lemon juice and shallots. Both my husband and I loved this version. So simple, yet light and flavorful! I am looking forward to cooking more with zucchini and hopefully growing it in my own garden too!
Sautéed Shredded Zucchini
5 medium zucchini (about 8 oz each)
1 1/2 teaspoon salt
2 shallots, finely minced
1 tablespoon olive oil, divided
1 to 2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper
Shred the zucchini with a box grater. Toss the zucchini with the salt in a colander set over a medium bowl; let drain for 5 to 10 minutes. Wrap the shredded zucchini in a kitchen towel, in batches if necessary, and wring out the extra moisture.
Add the zucchini to a medium bowl and toss to break up any clumps. Add the minced shallots and 2 teaspoons of the olive oil and toss to thoroughly combine.
Heat the remaining 1 teaspoon of olive oil in a 12-inch skillet over high heat. Add the zucchini mixture to the pan and distribute in an even layer. Cook without stirring until the bottom layer browns, about 2 minutes. Stir well, breaking up the clumps, and cook once more until the “new” bottom layer browns, about 2 minutes more. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve immediately.