2 pounds zucchini, washed, ends trimmed (4 medium zucchinis)
2 tablespoons olive oil (or butter)
1/2 cup finely chopped shallot (2–3 shallots, depending on size)
Fresh ground black pepper
Freshly grated imported parmesan cheese (I recommend Parmigiana Reggiano)
Fresh slivered basil leaves
Fresh slivered mint leaves
Grate the zucchini The quickest and easiest method is to use the grating attachment on your food processor. Or you can use the large holes in a box grater.
Transfer the zucchini to colander. Toss with 1/2 teaspoon of salt. Leave for 2-3 minutes. Squeeze zucchini in a clean dish towel to draw out the excess liquid. You may have to do this in batches.
Heat oil over medium-high heat in a large skillet until hot. Add shallots and cook, stirring, for 30 seconds. Add zucchini. Cook, tossing often, for 3-5 minutes, until zucchini is just tender. Season with pepper. Serve hot.
Stir in a tablespoon or two of fresh herbs, if you like.
Top with a generous sprinkling of freshly grated parmesan, if you like.
Keywords: Zucchini Side dish, sautéed shredded zucchini