V Shredded Zucchini with Garlic and Herbs
This simple 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. Serves 4 as a side dish.
4 medium zucchini (about 1 1/2 pounds)
3 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
1 to 2 tablespoons minced fresh herb leaves
Freshly ground black pepper
- Trim the ends from the zucchini. Shred the zucchini using the large holes on a box grater.
- Wrap the shredded zucchini in several layers of paper towels or in a kitchen towel and squeeze gently. Continue squeezing, using new towels if necessary, until the zucchini is fairly dry.
- Heat the oil in a large skillet set over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally, until the zucchini is tender, about 8 minutes. Stir in the herb and salt and pepper to taste. Serve immediately.
Shredded Zucchini and Carrot with Garlic and Herbs
Reduce the number of zucchini to three and add 1 large carrot, peeled and shredded, to the pan along with the zucchini.
Shredded Zucchini with Cream and Herbs (not vegan)
Replace the olive oil with 2 tablespoons butter and 1 tablespoon vegetable oil. Omit the garlic. Add 1/4 cup heavy cream along with the herb and briefly simmer until the cream is absorbed.