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.”

Ingredients Nutrition


  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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