Recipes Side Dishes Vegetables Chuck's Zucchini
Chuck?s Zucchini

Chuck's Zucchini

Chuck's Zucchini is rated 4.5 out of 5 by 2.
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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 Of course since the time he wrote this recipe, the food processor has superseded the hand-powered tool in the speed with which it can shred great quantities of vegetables.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.
Serves 6.
Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).
Rated 4 out of 5 by 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 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
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