Julia Child's Sautéed Shredded Zucchini. A simple, 10 minute side dish recipe that goes well with everything and tastes great!
Julia Child's genius runs the gamut from the most intricate recipes, like Boeuf Bourguignon or duck in pastry crust, to this simple two-ingredient toss in the pan. My oldest Julia Child cookbook The Way To Cook has a whole section devoted to shredded zucchini. I've tried a few of the recipes. They're all delicious of course - it's Julia.
But this shredded zucchini recipe is my favorite because it's so simple; it brings out the natural goodness of fresh zucchini; and it proves that you don't need to get complicated or fancy to make something great.
How to Make Julia Child's Sautéed Shredded Zucchini Recipe
Wash and trim the ends off of four medium zucchinis. Grate them using the shredding blade of your food processor or the large holes on a box grater.
Toss the zucchini with some salt and let it steep for a couple of minutes and then squeeze it with a clean dish towel to extract most of the excess liquid. This gives the dish a crisp-tender consistency. I've tried this recipe without salting and draining. It's still delicious but the consistency is softer and there's some liquid in the pan at the end. If you go that route I suggest using a slotted spoon for serving, so you leave the excess liquid behind.
When you make this recipe, you'll taste the most meltingly tender zucchini with its naturally sweet buttery flavor. It tastes like summer - fresh and delicious.
Sautéed shredded zucchini is delicious with just a sprinkle of salt and pepper. Or add fresh herbs - mint or basil - and grate in some good quality parmesan cheese.
Other Summery Recipes to Try:
If you're a fan of summer squash, check out this roundup of 100 Summer Squash and Zucchini Recipes from Cooking Light
Here's Julia Child's sautéed shredded zucchini recipe. If you make this I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print