Sauteed Shredded Zucchini

By lkoss

Ingredients

• 5 medium zucchini (about 8 oz. each), ends trimmed
• 1 1/2 tsp. table salt
• 2 shallots, finely minced
• 1 tbsp. olive oil, divided
• 1-2 tsp. freshly squeezed lemon juice
• Freshly ground black pepper

Details

Adapted from docs.google.com

Preparation

Step 1

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.