Name: Zucchini with Spiced Carrots and Almonds
Total time: 45 min
Ingredients: 5 medium zucchini (about 8 ounces each), ends trimmed; Table salt; 1 tablespoon extra-virgin olive oil , plus 2 teaspoons, plus extra for serving, if desired; 1 cup grated carrots; 1/2 teaspoon coriander; 1/4 teaspoon red pepper flakes; 1/2 cup golden raisins; 1/2 cup toasted and sliced almonds; 1 - 2 teaspoons fresh lemon juice from 1 lemon; Ground black pepper

Why This Recipe Works

We found that the secret to a zucchini recipe that would expel extra water and leave behind zucchini with concentrated flavor was to combine two recommended methods: salting and draining as well as shredding and squeezing. For our zucchini recipe, we grated the zucchini with a box grater, tossed the shreds with salt, drained them in a colander, and wrung them out in a kitchen towel. We tossed the now-dry shreds with a little olive oil and added them to a hot nonstick skillet, where they became tender and lightly browned with only minimal stirring.

Instructions

Cut each zucchini crosswise into several pieces, each 2 to 3 inches long. Shred each piece on large holes of box grater, rotating as needed to avoid shredding seeds and core (which should be discarded); you should have about 10 cups shredded zucchini. Toss zucchini with 1 1/2 teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes. Wrap zucchini in kitchen towel, in batches if necessary, and wring out excess moisture.

Place zucchini in medium bowl and break up any large clumps. Add 2 teaspoons oil to zucchini and toss to combine thoroughly.

Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add grated carrot and cook, stirring occasionally, until tender, about 5 minutes. Add coriander and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to high; add zucchini and raisins and spread evenly in pan with tongs. Cook until bottom layer browns, about 2 minutes; stir well, breaking up any clumps with tongs, then cook until "new" bottom layer browns, about 2 minutes more. Off heat, add almonds, and toss to combine. Stir in lemon juice and salt and pepper to taste. Serve immediately, drizzling with additional olive oil if desired.