Day 72: Shredded Zucchini with Thyme ♥

Today's quick zucchini side dish, just grate a zucchini or two and then sauté in a quick vinaigrette. So easy, so good! Weight Watchers PointsPlus 1. Low Cal. Low Carb. Gluten Free. Paleo. Not just vegan, "Vegan Done Real".

~recipe & photo updated 2015~
~more recently updated recipes~

BACK IN 2005: 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.

UPDATED IN 2015: How simple this was! It does pay to pay attention to the weight of the zucchini, allow a teaspoon of salt per pound (454g) of zucchini. Any more? The zucchini will turn out way too salty. Yes, I learned this the salty hard way.

RECIPE for SHREDDED ZUCCHINI with THYME

Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 4

1 pound zucchini
1 teaspoon kosher salt
1 tablespoon vinaigrette
1 teaspoon fresh thyme leaves

Remove the stem ends from the zucchini, then grate, a standing cheese grater works, um, great. Transfer the zucchini to a colander, stir in the salt. Let rest for about 15 minutes in a sink or over a bowl. A fistful at a time, squeeze the zucchini, squeezing out the excess liquid, repeating until no more comes out.

Heat a skillet over MEDIUM HIGH. Add vinaigrette and zucchini. Toss gently. Cook until zucchini is hot and cooked through, turning occasionally, about 5 minutes. Stir in thyme. Serve immediately. Can be made ahead and then quickly reheated.

ALANNA's TIPS & KITCHEN NOTES
These are small servings, less than a half cup each. For something more generous, use 1.5 pounds of zucchini and adjust the salt and vinaigrette accordingly.
Don't want to make a big batch of vinaigrette? Use 1 tablespoon olive oil, 1 tiny touch of mustard, 1 teaspoon white wine vinegar (or more, to taste) plus a touch of salt.
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 like a cheese grater 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 ...

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Sara Moulton Cooks at Home by chef, cookbook author and television personality Sara Moulton My Disclosure Promise

NUTRITION INFORMATION Per Serving: 47 Calories; 3g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 304mg Sodium; 4g Carb; 1g Fiber; 2g Sugar; 1g Protein. WEIGHT WATCHERS POINTS: WW Old Points 1 & WW PointsPlus 1

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from Kitchen Parade, my food column

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