2–3 small zucchini (about 2 cups shredded)
1 tablespoon olive oil
2–3 garlic cloves, minced or pressed
salt and ground black pepper to taste
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lemon wedges
Scrub the zucchini and slice off the ends. Shred them on the coarsest side of a hand grater or on the equivalent blade in a food processor. Heat the oil in a large skillet and add the zucchini and garlic. Sauté on medium heat, tossing often, for about 5 minutes, until the excess moisture has evaporated. The zucchini should be bright green and firm-tender. Add salt and pepper, and serve garnished with lemon wedges.
PER 4-OZ SERVING: 32 CALORIES, 0.7 G PROTEIN, 1.6 G FAT, 4.5 G CARBOHYDRATE, 23 MG SODIUM, 0 MG CHOLESTEROL.
VARIATIONS
The flavor of this dish may be varied by adding herbs or spices of your choice during the last minute or two of cooking.
• For an Italian version, add 1 teaspoon of chopped fresh basil and a sprinkling of Parmesan or Romano cheese.
• For a Greek version, add 2 teaspoons of chopped fresh dill and a sprinkling of grated feta cheese, or stir in 1/4 cup of plain yogurt and 1 teaspoon of chopped fresh mint.
• For an Indian version, substitute vegetable oil for the olive oil and add 1/2 teaspoon of curry powder (or more to taste).
• For a Mexican version, add 1/2 teaspoon of ground cumin, a dash of cayenne, and 2 tablespoons of chopped fresh cilantro; and/or serve topped with a prepared salsa.
NOTE: This recipe is easily increased to serve more people. Simply add about 1 cup of shredded zucchini and 1 garlic clove per serving.
TOTAL TIME
15 minutes
SERVINGS
2
MENU
Besides serving as a side dish, Shredded Zucchini can be a pizza topping or a filling for a quesadilla or omelet. Or you can dress it up with Pesto (see page 362), Salsa Verde (see page 105), or Chimichurri Sauce (see page 109).
Here is a very simple preparation that is light, delicious, and adaptable. This recipe is good for any season, but especially during late summer when the garden is overflowing with zucchini or other summer squash