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.

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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)