Ingredients

serves 4

　　

Step 1

Grate the zucchini and toss in a colander with 1 1/2 teaspoons salt; let steep 20 minutes. By handfuls, twist in the corner of a towel to extract juices. Sauté 1 tablespoon minced shallot briefly in a large frying pan with 2 tablespoons olive oil or butter, then add the zucchini and toss over high heat for 2 minutes or so, just until tender.

　　

Variations

Step 2

CREAMED ZUCCHINI. When tender, stir in 1/2 cup of heavy cream and let simmer until absorbed, then fold with a tablespoon of chopped parsley or tarragon.

　　

Step 3

GRATINÉED WITH CHEESE. See page 31.

　　Julia's Kitchen WisdomKnopf