Tuesday, October 7, 2008

Shredded zucchini the equivalent
of whirled peas?

So there are stacks of manuscripts in ever direction I look in my office. So much to do. The second presidential candidate debate is tonight. So much to say. I don't know where to begin with either. So I will do the obvious (to me at least) and write about shredded zucchini.

A commentor asked for advice on this, and I'm happy to give it since there is a SECRET to avoid this dish becoming a big gloppy mess. It involves removing the water. Here's what you do.

SAUTEED ZUCCHINI
I forgot to take a picture of the secret grating technique, so we'll have to make do with a little sketch. The idea is that you grate only the part of the zucchini from the outside, turning as you go. The core containing the seeds that is left gets chucked.

Got that? Good. Now put the shredded zucchini in a colander set in the sink. Toss with a liberal amount of salt (the salt leaches out the water). Let sit for at least 20 minutes.

Place in a clean kitchen towel and squeeze out as much water as you can.

Add a little olive oil in a nonstick or cast iron skillet and heat. Break apart the clumps of zucchini and spread evenly in pan. Cook over a medium flame for several minutes until the bottom of the zucchini is brown. Use a flat spatula to flip zucchini. This is just the way you would cook hashed brown potatoes (stay tuned—I have secrets for making these too).


I like to finish these with a squeeze of fresh lemon. 

I hope conservative readers do not mind the inclusion of a liberal amount of salt. Sometimes liberal can be good, you know. As can conservative. Conservative clothes, for example, on my daughter are a good thing. And I like to use a conservative amount of oil when I cook. But I'm a liberal voter, which is why I enjoyed this article from the Rolling Stone.

12 comments:

Emerson said...

Oh my goodness. When I first opened your blog, the, er, phallic nature of your little sketch caught me off guard, and I thought "what in the world has gotten into Figs?" But twas only a zucchini...

Your meals from last week look scrumptious - can I eat at your house?

The Food Librarian said...

I liberally say this looks great! Thanks for the cute diagram.

Kate said...

I wonder if you could do something similar and make Zucchini Latkes? Maybe add a little egg and torm the shredded zucchini into balls?

J said...

Yum, that looks so good! I don't think I ever would have considered sauteing shredded zucchini; I usually just slice it into rounds to saute it.

MsMVNJ said...

I felt your pain - I suffered a similar injury making potato latkes! Loved the liberal comment - and I, too, read that RS article. Thought it was pretty damn interesting!

Sabina said...

i love the dripping blood in your illustration, nice, appetizing touch.

Erika said...

Well, I'll be...turns out I AM liberal about something...salt!

Seriously, is there such a thing as a NOT good zucchini dish? This looks fantastic. I'll screw it up, but I'm gonna give it the old college try.

Beth G. said...

Looks soooo good. You're not only a chef but a comedian too! Made me laugh!

adozeneggs said...

Thanks for posting the zucchini recipe. I never thought to omit the seedy part.

Monica said...

I was going to ask about hash browns before you even said it. I'm not a huge fan of them, but I made them once and they turned out gray.

Broady said...

You sly dog! And the zucchini looks great... I need a change from the crescents I've been sauteeing for years.

Cindy said...

Kate: Zuc lats? Yes—this would totally work! I'll give it a try.