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Prep Time: 10 minutes
Cook Time: 2 minutes
It was often joked that Chuck Williams had come up with more than a hundred different ways to cook zucchini, so widespread did they overrun people's gardens. This is one of the easiest. It originally called for a Mouli Julienne, a hand-cranked shredder that was a popular import from France. Of course since the time he wrote this recipe, the food processor has superseded the hand-powered tool in the speed with which it can shred great quantities of vegetables.
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- 15 to 20 very small zucchini
- Salt, to taste
- 1/2 lemon
Wine PairingThis pairs well with soft, light-bodied white wines from our Wine Club.
Directions:Trim the unpeeled zucchini and shred on the small or medium holes of a handheld shredder, a crank-type European shredder or the medium or fine-holed disk of a food processor.
Put the zucchini into a large sauté pan, cover and place over high heat for 20 to 30 seconds. Uncover and stir, adjusting the heat as needed so the zucchini does not burn. Re-cover, let steam again for 10 to 20 seconds, then uncover and stir. Repeat until the zucchini is just heated through; it should remain crisp and green. If too much juice appears, leave off the cover to reduce the liquid. The whole process should only take a few minutes.
Just before serving, add salt and a squeeze of lemon juice. Transfer to a warmed serving dish and serve immediately.
Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).