ZUCCHINI BUTTER
The peak of summer is often marked by an abundance of zucchini and the eternal question of what to do with it! By grating and slowly simmering zucchini with butter and shallots, you can transform 2 pounds of zucchini into a concentrated spread that you can keep stashed inside your fridge in a small jar. Inspired by Julia Child's Grated Zucchini Sautéed in Butter and Shallots recipe, this version cooks much longer to really intensify the vegetal sweetness of zucchini. Try it on buttered toast or loosen with pasta water and coat your favorite noodle instead of pesto.
Provided by Food Network Kitchen
Categories condiment
Time 1h10m
Yield about 1 1/2 cups of zucchini butter
Number Of Ingredients 7
Steps:
- Grate the zucchini on the large holes of a box grater into a colander set over a bowl. Squeeze the zucchini to remove the excess liquid.
- Heat the butter and olive oil in a skillet over medium heat. Add the shallot; cook, stirring, until softened, 2 to 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the zucchini is very tender and almost paste-like but not browned, 35 to 40 minutes, mashing it with a fork in the last 5 minutes. If the zucchini starts sticking, stir in a splash of water; reduce the heat as needed to prevent browning.
- Remove the pan from the heat, stir in the lemon zest and season with salt. Let cool, then discard the thyme and transfer to a small jar. Store in the refrigerator for up to 1 week.
SAUTE OF GRATED ZUCCHINI
Leftovers can be livened up by mixing them with dressing made with sour cream and Dijon mustard or a dressing made of mayonnaise mixed with lemon juice, to taste, and chopped anchovies.
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the butter in a large skillet until golden. Add the shallot and saute for a minute or until somewhat tender. Add the zucchini and saute, stirring constantly for 2 minutes or until tender but still crisp. Season, to taste, with salt and pepper; serve with lemon or lime wedges if you wish.
JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS
Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.
Provided by davinandkennard
Categories Vegetable
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Grate the zucchini and measure.
- For each two cups of zucchini toss with 1 tsp salt.
- Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
- Squeeze in a clean kitchen towel until most liquid is pressed out.
- In a skillet heat 2 Tbsp butter and the olive oil.
- Saute the shallots/scallions briefly.
- Add the zucchini and toss, cooking about 4 minues or until tender.
- Serve.
- More Mediterranean:.
- Add a little more olive oil and minced garlic.
- Richer:.
- Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.
Nutrition Facts : Calories 124.8, Fat 9.9, SaturatedFat 4.3, Cholesterol 15.3, Sodium 69.9, Carbohydrate 8.3, Fiber 2.3, Sugar 5.7, Protein 3
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