Sautéed shredded zucchini with lemon and thyme

August 2, 2014 at 5:13 pm (Other, Summer recipes, unrated, Vegetable dishes)


For my next zucchini recipe, I chose this simple recipe from Sara Moulton Cooks at Home. Jack Bishop has similar recipes in his Italian Vegetarian cookbook. The idea is to concentrate the zucchini flavor by tossing the grated zucchini with salt and letting it drain, then squeezing out a lot of the moisture.

Ingredients:

  • 2 pounds zucchini
  • 1.5 tsp. kosher salt
  • 2 Tbs. olive oil
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. finely grated lemon zest
  • 1 tsp. chopped fresh thyme
  • salt and black pepper to taste

Instructions:

  1. Trim the zucchini, then grate it. Toss the zucchini with the salt in a large colander. Drain for 15 minutes, then use your hands to squeeze out as much moisture as possible.
  2. Heat the oil in a large skillet over high heat. Add the zucchini and cook, stirring, for 2 minutes. Add the lemon juice, lemon zest, and thyme. Cook for 1 minute longer. Season to taste with salt and black pepper. Serve hot.

My notes:

I grated my zucchini on the small grating blade on my food processor, since the large holes were way too big. So I had pretty thin zucchini strings. I let it sit for a while, then let Derek do the squeezing step. He really squeezed the poor zucchini to death. We cooked it up with all the suggested seasoning, but I found the flavor unexciting (with no noticeable concentration of zucchini flavors) and the texture slightly offputting. It seemed like the kind of thing a fancy restaurant would place under a piece of meat or fish as a “vegetable.” But it didn’t really make an exciting standalone dish. It tasted fine, but I think I’d prefer to just sauté sliced zucchini up and then add some lemon juice and thyme and garlic at the end.

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