Julia Child's Grated Zucchini Sauteed in Butter and Shallots

Delight in the simplicity and elegance of **Julia Child's Grated Zucchini Sautéed in Butter and Shallots**, a timeless recipe that transforms humble ingredients into a vibrant, flavor-packed dish. This quick and easy side features tender zucchini, grated and sautéed to perfection in rich, aromatic butter alongside finely minced shallots. The secret to its irresistible texture lies in removing excess moisture from the zucchini, ensuring each bite is perfectly tender and never soggy. A touch of salt, black pepper, and optional fresh parsley for garnish elevate the dish, making it an effortless yet sophisticated addition to any meal. Ready in just 25 minutes, this versatile recipe serves as a perfect pairing for roasted meats, grilled fish, or as a light, vegetable-forward entrée. A true ode to simplicity, this dish showcases Julia Child’s genius in highlighting fresh ingredients with timeless French techniques.

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 3 medium zucchini
• 2 small shallots
• 2 tablespoons unsalted butter
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoon fresh parsley (optional, for garnish)

Directions

Step 1

Wash the zucchini thoroughly under cold water and pat them dry. Trim the ends and then grate the zucchini using a box grater or a food processor with a grating attachment.

Step 2

Place the grated zucchini in a clean kitchen towel or cheesecloth. Wrap it up and squeeze firmly over the sink to remove as much excess moisture as possible. This step is essential to prevent the zucchini from becoming soggy when cooked.

Step 3

Peel and finely mince the shallots. Set them aside.

Step 4

In a large skillet, melt the butter over medium heat until it begins to foam. Add the minced shallots and sauté for 1-2 minutes, stirring frequently, until they become soft and translucent.

Step 5

Add the grated zucchini to the skillet and stir to combine with the butter and shallots. Spread the zucchini out evenly in the pan and allow it to cook for 7-10 minutes, stirring occasionally, until it is tender and lightly browned in spots.

Step 6

Season the zucchini with salt and black pepper to taste. Stir well and cook for an additional minute to allow the seasoning to meld with the vegetables.

Step 7

Remove the skillet from heat and garnish with freshly chopped parsley, if desired. Serve immediately as a side dish or a light vegetable entrée.

Nutrition Facts

Serving size	(680.2g)

Amount per serving	% Daily Value*
Calories	454.6

Total Fat 25.7g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 62mg	0%
Sodium 6783.6mg	0%
Total Carbohydrate 54.2g	0%
Dietary Fiber 6.8g	0%
Total Sugars 45.5g
Protein 7.6g	0%

Vitamin D 0IU	0%
Calcium 120.1mg	0%
Iron 2.7mg	0%
Potassium 1492.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 6.4%

Carbs: 45.3%