Sautéed Shredded Zucchini

This was a Christmas Eve recipe.  It was so yummy.  If I could have gotten the zucchini any drier, it would have been crisper and better, but the addition of the fresh lemon at the end was really good. 

Recipe adapted from Annie’s Eats (photo from there too)

5 medium zucchini (about 8 ounces each) ends trimmed

1-1/2 tsp. table salt

1 tbsp. olive oil, divided

1-2 tsp. freshly squeezed lemon juice

Freshly ground pepper. 

 

Shred the zucchini with the shredding disk of a food processor or a large box grater (I used my mandolin).  Toss the zucchini with the salt in a colander set over a medium bowl; let drain for 5-10 minutes.  Wrap the shredded zucchini in a kitchen towel, in batches if necessary, and wring out the excess moisture.

Add the zucchini to a medium bowl and toss to break up any clumps.  Add 2 teaspoons of the olive oil and toss to thoroughly combine.

Heat the remaining 1 teaspoon of olive oil in a 12-inch skillet over high heat.  Add the zucchini mixture to the pan and distribute in an even layer.  Cook without stirring until the bottom layer browns, about 2 minutes.  Stir well, breaking up the clumps, and cook once more until the “new” bottom layer browns, about 2 minutes more.  Off  the heat, stir in the lemon juice and season with salt and pepper to taste.  Serve immediately.