Sauteed Zucchini
Recipe Type: side dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A delicious preparation of zucchini that lends itself to flavorful caramelized bits
  • 5 medium zucchini (about 8 ounces (225 g) each), ends trimmed
  • Table salt
  • 2 shallots, minced
  • 1 tablespoon olive oil, divided into teaspoons
  • 1-2 teaspoons fresh lemon juice from 1 lemon
  • Ground black pepper
  1. Shred zucchini with a shredding disk of food processor or through large holes of a box grater.
  2. Toss shredded zucchini with 1½ teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes.
  3. Wrap zucchini in a clean kitchen towel, 1 large handful at a time, and wring out excess moisture.
  4. Place drained zucchini in medium bowl and break up any large clumps.
  5. Add shallots and 2 teaspoons oil to zucchini and toss to combine thoroughly.
  6. Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over high heat.
  7. Add zucchini mixture and spread evenly in pan; cook without stirring until bottom layer browns, about 2 minutes; stir well, breaking up any clumps with tongs, and cook until “new” bottom layer browns, about 2 minutes more.
  8. Remove from heat and stir in lemon juice and salt and pepper to taste. Serve immediately.
Recipe by Honest Cooking at