Chuck's Zucchini
Chuck's Zucchini is rated
out of
5 by
2.
Prep Time:
10 minutes
Cook Time:
2 minutes
Servings:
6
Serves 6.
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 Of course since the time he wrote this recipe, the food processor has superseded the hand-powered tool in the speed with which it can shred great quantities of vegetables.
Ingredients:
- 15 to 20 very small zucchini
- Salt, to taste
- 1/2 lemon
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.
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.
Serves 6.
Adapted from Celebrating the Pleasures of Cooking,
by Chuck Williams
(Time-Life Books, 1997).
Rated 4 out of
5
by
NouveauChef from
Nutritious Side Dish
I really enjoyed the simplicity of the ingredients in this recipe. Grating the zucchini on a large box grater adds a nice and pretty touch to the presentation. Only con is that the extra juice didn't boil off very quickly so I drained a little at the end.
Date published: 2013-04-02
Rated 5 out of
5
by
SimpleFoodie from
Zuccini for the non-zucchini fans
I'm typically not a big lover of zuccini but this is a unique and tasty way to have it! The zuccini grates easily in a standard cheese grater. It cooks up well and is much lighter to eat than some of the other methods to cook/eat zuccini.
I may try next time to throw it in the broiler after steaming it to get it a little crispier.
I had it with the Mahi recipe mentioned below and thought it paired nicely together.
Date published: 2012-01-19