Shredded Zucchini sauté

This simple recipe is delicious and versatile. I first learned about it through a Julia Child video from her TV show in the 70s.

Here’s all you need:

Zucchini

Butter

Salt and pepper

Here’s what to do:

1.     Grate/shred the zucchini, place in a bowl and add salt based on amount of zucchini (approx. large pinch of kosher salt for 8 inch zucchini).

2.     Let sit 30 to 60 minutes to extract water

3.     Squeeze water out of zucchini. You can save the liquid for flavouring soups, etc.

4.     Melt 1 to 2 TBSP butter in a saucepan, add zucchini and heat until hot but not cooked. Salt and pepper to taste and serve immediately.

Variation: add uncooked corn kernels and/or cut up blanched green beans for a more complex taste treat. Again, heat until hot but the vegetables should not cook to the point of softening of texture. The crispness is part of the delight of the dish.

Wine: A white Burgundy (Chardonnay) or Sancerre (Sauvignon Blanc) best, unless serving with meat that would beg for red Bordeaux or Burgundy.