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Ingredients:
5 medium zucchini (about 8 oz. each), ends trimmed
1½ tsp. table salt
2 shallots, finely minced
1 tbsp. olive oil, divided
1-2 tsp. freshly squeezed lemon juice
Freshly ground black pepper
Directions:
Shred the zucchini with the shredding disk of a food processor or a
large box grater. Toss the zucchini with the salt in a colander set
over a medium bowl; let drain for 5-10 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 12-inch skillet over high heat. Add the
zucchini mixture to the pan and distribute in an even layer. Cook
without stirring until the bottom layer browns, about 2 minutes. Stir
well, breaking up the clumps, and cook once more until the “new” bottom
layer browns, about 2 minutes more. Off the heat, stir in the lemon
juice and season with salt and pepper to taste. Serve immediately.
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