This zucchini is good -- very good -- and ever so simple. The trick is to salt the grated (or, I suppose, julienned) zucchini for 15 minutes, then to squeeze the liquid out. Then it cooks in just a couple of minutes, tonight, with a splash of the vinaigrette from Day 71 and a bit of fresh thyme.
SHREDDED ZUCCHINI with THYME
Active time: 10 minutes
Time to table: 25 minutes
1 1/2 pounds zucchini
1 1/2 teaspoons kosher salt
1 tablespoon Day 71 Dressing (see ALANNA's TIPS)
1 teaspoon fresh thyme (see TIPS)
Remove the stem ends from the zucchini, then grate. (see TIPS) Transfer to a colander, stir in the salt. Let rest for about 15 minutes in a sink or over a dish. Grab a handful of zucchini and squeeze out the liquid, repeating until no more can be easily extracted.
Heat a skillet over MEDIUM HIGH. Add Day 70 Dressing and zucchini. Toss gently. Cook until zucchini is hot and cooked through, turning occasionally. Stir in thyme. Serve immediately.
Per Serving: 50 Cal (45% from Fat, 14% from Protein, 41% from Carb); 2 g Protein; 3 g Tot Fat; 0 g Sat Fat; 6 g Carb; 2 g Fiber; 31 mg Calcium; 1 mg Iron; 921 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
- Mix 1/4 cup white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 3/4 cup extra virgin olive oil.
- Thyme was good, dill or tarragon might be better.
- You'd think a 'lazy cook' would use a food processor, right? I'll never give up my Cuisinart but there are times, like tonight, when it's just easier to use a small hand tool that can be ever-so-easily tossed into an already-nearly-full dishwasher. Besides, isn't hand-grating a form of upper-arm exercise? Tee hee ...
Adapted from Sara Moulton Cooks at Home