If you still find yourself using up a lot of end of season zucchini like I am, here is a great way to use a lot and serve a new, tasty side dish. I really enjoy this recipe and will even cook it up by itself for a light lunch. I also like that it is a different “form” of how I typically serve zucchini. Usually, it is in slices, strips, or cubed. Since it looks different it is “new” and “interesting” to my two year old daughter. As we all know, new can be good when introducing vegetables. The more they like with their eyes, the more they will eat! Plus, she usually sees me grate zucchini and yells, “Cookies!” So, she was even more excited to see what I had cooked up for her.

Serves 4

Sauteed Shredded Zucchini


  • 5 medium zucchini (about 8 oz. each), ends trimmed
  • 1 1/2 tsp table salt
  • 2 shallots, finely minced
  • 1 Tbsp olive oil, divided
  • 1-2 tsp freshly squeezed lemon juice
  • Freshly ground black pepper

Shred the zucchini, using a box grater or food processor. Toss the zucchini with the salt in a colander set over a medium bowl and allow to drain for 10 minutes. Wrap the shredded zucchini in a kitchen towel, in batches if necessary, and wring out the excess moisture.

Add the zucchini to a medium bowl and toss to break up any clumps. Add the minced shallots and 2 teaspoons of the olive oil and toss to thoroughly combine.

Heat the remaining 1 teaspoon of olive oil in a large skillet over high heat. Add the zucchini to the pan and distribute in an even layer. Cook without stirring until the bottom layer browns, about 2 minutes. Stir well, breaking up any clumps, and cook once more until the “new” bottom layer brown, about 2 minutes more. Remove from heat and stir in the lemon juice and season with salt and pepper to taste. Serve immediately.

Source: The Way the Cookie Crumbles


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