Grated Sauteed Zucchini - Master Recipe #8

Zucchini is wet and messy. I did not fully realize this until this recipe. I knew it had a lot of water in it from the Ratatouille experience, and my usual form of sauteing, but not to this degree. It started with an old PRESTO SALAD SHOOTER, which I've owned for nearly 20 years and usually use to grate cheese or potatoes. Grated Zuchs are sticky. All that water. I will never do this again. What a pain. Once you've grated it and sprinked it with salt, you pick it up in handful and SQUEEZE and TWIST into a clean soft kitchen towel to get the extra water out.

It took two towels and they were soaked afterward- and green - and I'm sure they were also missing trace fibers later found in my zucchini.

After you squeeze, sautee your mushy zucchs in butter and scallions. It only takes a few minutes.

Note: I usually like to sautee zucchini and yellow squash. Here's how I normally do it. Melt half a stick of butter in a pan. Add sliced zucch and squash. Sprinkly lightly with salt. Cook until soft. Yes the the butter gets watery. Use a slotted spoon. Serve. :))