Name: Shredded Zucchini and Carrot Saute with Garlic and Herbs
Total time: 20 min
Ingredients: 3 tablespoons olive oil; 3 medium zucchini , rinsed, trimmed, shredded, and squeezed dry (see illustrations 1 and 2, below); 2 medium carrots , peeled and shredded; 2 medium cloves garlic , minced; 2 tablespoons minced fresh parsley leaves , or tarragon, basil, or mint; Salt and ground black pepper

Why This Recipe Works

For the best sautéed zucchini recipe, we picked smaller zucchini, which are more flavorful and less watery than the larger ones. We removed excess moisture by either tossing slices with salt and letting them sit for 30 minutes or grating zucchini and wrapping it in several layers of paper towels or a large kitchen towel and squeezing. Even in a blazing hot pan, the zucchini would soon start to steam in its own juices if not salted or shredded and squeezed.

Before You Begin

A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors. Use any fresh herb on hand, varying the amount depending on its intensity. For instance, use two tablespoons of basil, parsley, or chives but just one tablespoon of oregano, thyme, or tarragon.

Instructions

Heat oil in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini, carrot, and garlic; cook, stirring occasionally, until vegetables are tender, about 7 minutes. Stir in herbs and salt and pepper to taste. Serve immediately.

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Appears In

Magazine

July / August 1995

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