1. Grate the zucchini and measure. 2. For each two cups of zucchini toss with 1 tsp salt. 3. 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. 4. Squeeze in a clean kitchen towel until most liquid is pressed out. 5. In a skillet heat 2 Tbsp butter and the olive oil. 6. Saute the shallots/scallions briefly. 7. Add the zucchini and toss, cooking about 4 minues or until tender. 8. Serve. 9. More Mediterranean:. 10. Add a little more olive oil and minced garlic. 11. Richer:. 12. Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed. ---------------------------------------------------------------------------
Nutrition
Ingredients
