|Julia Child's Grated Zucchini with Shallots and Butter|
Marking the anniversary of the birth of Julia McWilliams Child is almost a food blogging must-do, and late developer that I am, I am doing it a few days after her actual birthday, which was last Friday, Aug. 15.
I'm not sure how I stumbled across this recipe, probably on Facebook, but it sounded perfect for Sunday supper, always a laid-back meal at our house.
And it was. I've never tasted such delicious zucchini, a vegetable that falls into the "blank canvas" category for me, along with chicken, pasta, potatoes and eggplant. In other words, zucchini is a mild tasting food that can be prepared in a variety of ways.
I think Julia's method may well be the best. Ever.
Here's how I did it:
- 3 small shallots, peeled and minced
- 2 medium zucchinis, unpeeled and grated
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- sea salt and ground pepper
- 1 Tablespoon Parmesan Cheese, grated
Simply brown the onions for 3-4 minutes in oil and butter over medium heat, stirring frequently. Add the zucchini, and brown for another 4-6 minutes, lowering the heat slightly. Again, stir frequently.
I added a small amount of Parmesan at the end, simply because I wanted to recycle the nearly-empty container. The Food Network Recipe Link offers more variations. I'm going to try the added cream next time.
I served my - or rather Julia's - zucchini with a cobbled-together rotini, ham and tomato dish for an inexpensive but tasty end to the weekend.