Day 72: Shredded Zucchini with Thyme ♥

Just this week, the produce sections in grocery stores seem to be bursting with new fruits and vegetables. The scent of first peaches fills the air, begging to be bagged for home. Who needs farmers markets?!

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.

Active time: 10 minutes
Time to table: 25 minutes
Serves 4

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


I don't get it. What's wrong with upper arm exercise?

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna