Regardless we all love zucchini in our home and if your garden is overflowing with them this is a great recipe to try. It is a simple and refreshing side dish! It is a great dish for Ramadan since it's simple and quick to make and healthy too!
Sauteed Shredded Zucchini
Adapted from Annie's Eats
2 pounds zucchini, shredded
1 1/2 tsp salt
2 shallots, minced
1 tbsp olive oil, divided
1-2 tsp freshly squeezed lemon juice
freshly ground black pepper
Toss the zucchini with salt and place in a colander set over a bowl. Allow this to drain for 5-10 minutes. In a clean kitchen towel, wrap the zucchini and squeeze out as much water as you can. You may need to do this in batches.
Add the squeezed zucchini to a medium bowl and break up any clumps. To this add the shallots and 2 tsp of olive oil and toss.
Heat a 12 inch skillet (mine was non stick) over high heat with 1 tsp of olive oil. Add the zucchini and spread in an even layer. Allow to cook without stirring until the bottom has browned, about 2 minutes. Stir and again spread in an even layer. Allow to cook about another 2 minutes or until the bottom has browned. Take off the heat and stir in lemon juice and black pepper. Add any additional salt as required. Serve immediately.
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