Sauteed Shredded Zucchini

I keep reading other bloggers writing about how their garden is overflowing with zucchini.  I planted zucchini this year and it did better than last year.  Last year I got one zucchini.  This year I've gotten 6 and now half my plant has died.  There were a few more coming but those have died.  I have hope for one more.  I don't think 6 zucchini is "overflowing".  But my garden IS overflowing with green beans.  I have yet to make anything with them.  So far I've given some to my mom and sister-in-law.  I had green chillies and also gave those away but now it seems like they've stopped coming.

Regardless we all love zucchini in our home and if your garden is overflowing with them this is a great recipe to try.  It is a simple and refreshing side dish!  It is a great dish for Ramadan since it's simple and quick to make and healthy too!

Sauteed Shredded Zucchini
Adapted from Annie's Eats

2 pounds zucchini, shredded
1 1/2 tsp salt
2 shallots, minced
1 tbsp olive oil, divided
1-2 tsp freshly squeezed lemon juice
freshly ground black pepper

Toss the zucchini with salt and place in a colander set over a bowl.  Allow this to drain for 5-10 minutes.  In a clean kitchen towel, wrap the zucchini and squeeze out as much water as you can.  You may need to do this in batches.

Add the squeezed zucchini to a medium bowl and break up any clumps.  To this add the shallots and 2 tsp of olive oil and toss.

Heat a 12 inch skillet (mine was non stick) over high heat with 1 tsp of olive oil.  Add the zucchini and spread in an even layer.  Allow to cook without stirring until the bottom has browned, about 2 minutes.  Stir and again spread in an even layer.  Allow to cook about another 2 minutes or until the bottom has browned.  Take off the heat and stir in lemon juice and black pepper.  Add any additional salt as required.  Serve immediately.



Linking this recipe to the following events: