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Julia Child's Grated Zucchini Sauteed in Butter and Shallots

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“Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.”
READY IN:
23mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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