Thursday, March 7, 2013

Shredded Sauteed Zucchini

I am not always a big fan of zucchini.  I tolerate it most of the time.  I always grow it, or a yellow squash, every summer because it grows easily and it makes for good sides and additions to almost everything.  But this dish, I loved.  It had such a good taste and was pretty simple to make with a little thought and preparation ahead of time.

Shredded Sauteed Zucchini

5-6 zucchini
olive oil

About an hour ahead of dinner shred your zucchini, just the outer part, discard the seeds in the middle or save to use in a pasta sauce.  Place the zucchini in a colander and salt it.  Just sprinkle about a teaspoon or two over the zucchini and let sit.  This will help to pull the moisture out of the zucchini so they will brown up a bit more when cooking and won't be as soggy.  Let it sit for 15 minutes in the sink or over a bowl.  (The water that drips will be a vibrant green and if it weren't for the added salt would be really good in a smoothie or something.)  After 15 minutes place the zucchini in a towel and squeeze the zucchini shreds to get even more liquid out.  Put back into the colander and fluff it up a bit.

Heat your pan on medium high with a little olive oil.  Add the onion, maybe two tablespoons or so, and soften.  Add the salt and pepper and zucchini.  Sauté until golden brown.

Super easy and really delicious.  Lucca and London couldn't get enough of this.  We served it over rice with roasted carrots.  Yummy!


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