| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 2 1/2 |
lb |
Zucchini; grated |
|
|
Salt |
| 6 |
tb |
Butter; divided (up to) |
| 3 |
tb |
Minced shallots; scallions or onions |
|
|
Pepper |
INSTRUCTIONS
Salt the zucchini to degorge it. Rinse, squeeze, and dry it, In a large
skillet, melt 3 tablespoons of the better, add the shallots, onions, or
scallions and zucchini. Toss for 4 to 5 minutes. Zucchini is ready to serve
as soon as it is tender. Taste for salt and pepper. Zucchini may be
completed to this point several hours in advance of serving. Set aside
uncovered; cover when cool.
Shortly before serving, reheat the zucchini by tossing it in the pan.
Remove from heat and add the butter. Turn into hot dish and serve
immediately. Serves 6-8.
You may add garlic, sour cream, tomato sauce or fresh basil if you wish.
ARKANSAS TODAY, CHANNEL 11, KTHV
09/12/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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