All content copyright Katrina Hall 2008 through 2017

Tuesday, August 10, 2010

courgettes rapees, sautees: grated, sauteed zucchini







What I love about August: ZUCCHINI! For the third year in a row, my zuc plants have failed to produce anything beyond flowers. I have found this is not a problem, however, thanks to friends with bountiful zucchini plants: I am overjoyed when they shove a bulging brown bag of squash into my arms.


One of my favorite ways to eat zucchini is to grate it, drain it, and quickly saute it in a frothy foam of butter and a little olive oil. Every forkful is buttery and smooth - a delicious side dish with chicken, or fish, beef or pork. But it can also stand alone with a little fluffy rice on the side, or nestled up to an omelet. Or IN an omelet. Don't skip the draining! Getting rid of some of the excess zucchini water is what makes this so good.


To make:

One medium zucchini makes two servings .


Trim the washed zucchini at both ends and, using a box grater, grate the zucchini into a colander. If you are using large zucchinis, grate around the seedy core, and toss the core. Sprinkle a half teaspoon of salt over the grated zucchini, place over a plate or bowl, and let drain for five or ten minutes. You can see above the amount of zucchini juice that drained out in that brief amount of time. When ready to cook, scoop up handfuls of the grated zucchini and squeeze until fairly dry.


*

grated, drained, squeezed zucchini ( one zuc drained made about a cup)

2 T. unsalted butter

1 T. olive oil

1-2 T. minced shallots or scallions (optional)


Melt the butter with the olive oil in a skillet, then add the shallots or scallions if using. Stir for a minute or two , or until the butter foams up. Add the zucchini and stir. After a minute or so, cover the pan and lower heat to medium low. Keep cover on for about five minutes, then remove from heat.


Before serving, taste for seasoning and add a tiny bit more butter, gently swirling it into the zucchini.


Although I learned this technique in the restaurant I worked in, you can also find it in Mastering the Art of French Cooking, Vol. II, by Julia Child. ( page 369)




6 comments:

winestainedcloth said...

That looks like a great addition to a grilled meal too! Quick and nutritious.

Chef Fresco said...

Yum! I need to go and get me some zucchini so I can start making all these yummy recipes I've been seeing lately with it!

katrina said...

No, no, Donna - not just "quick and nutritious" but smooth, buttery, and a far cry from the usual quickly sauteed zuke. And, I might add, so tempting I sidled into the kitchen for a snack - and ended up grabbing this leftover instead of fruit salad or ratatouille.

katrina said...

Oh, I think you'll love this, Chefs!

Barb said...

Looks yummy!

I just read somewhere(?) that last Sunday was: "Sneak Some Zucchini Onto Your Neighbor's Porch Day!"

I think if we include your recipe our neighbors will be very happy!

katrina said...

Barb - it ain't fair! I love zucchini and fail totally with growing my own, so I'm bewildered by those folks who are innundated with zucs and don't want them:) I am amused, tho, by what some people will do to get rid of their excesses....