Just added ‘From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce’ to my cookbook collection. This book was compiled by the Madison (Wisconsin) Area Community Supported Agriculture Coalition and is in its third edition. The book is arranged alphabetically according to vegetable or herb, with many recipes for each, as well as helpful cooking and storage tips. I tried out the recipe for ‘Zucchini Shallot Saute’ a few nights ago and we loved it. Really simple, relatively quick to make, and delicious. What I especially like is the absence of measurements in this recipe, since I rarely measure when cooking.
You’ll need: zucchini, salt, butter, minced shallots, fresh-ground pepper.
Grate zucchini, set in colander, and sprinkle with salt. Set the colander in the sink to drain. After a while (20-30 min) rinse the zucchini with water and then squeeze out the liquid until the grated zucchini is fairly dry. Heat butter in pan on the stove. Saute shallots in the butter for a few minutes on medium heat. Then add the zucchini and turn the heat up a bit more. Saute for a few minutes more, then grind some fresh pepper on top, and devour!
We really enjoyed the texture of the grated zucchini; and the buttery/shallot-y flavor addition can’t be beat. Although if you don’t have shallots on hand, you could easily substitute minced onion and garlic. Or even add some minced chives toward the end of cooking. Who knows: zucchini might even become your favorite veggie!