Description
A delicious preparation of zucchini that lends itself to flavorful caramelized bits
Ingredients
Scale
- 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
Instructions
- Shred zucchini with a shredding disk of food processor or through large holes of a box grater.
- Toss shredded zucchini with 1½ teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes.
- Wrap zucchini in a clean kitchen towel, 1 large handful at a time, and wring out excess moisture.
- Place drained zucchini in medium bowl and break up any large clumps.
- Add shallots and 2 teaspoons oil to zucchini and toss to combine thoroughly.
- Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over high heat.
- 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.
- Remove from heat and stir in lemon juice and salt and pepper to taste. Serve immediately.
- Prep Time: 5 mins
- Cook Time: 5 mins