Shredded Zucchini and Carrot Saute with Garlic and Herbs

Name: Shredded Zucchini and Carrot Saute with Garlic and Herbs
Yield: Serves 4
Ingredients: 3 tablespoons, olive oil; 3 , medium zucchini, rinsed, trimmed, shredded, and squeezed dry (see illustrations 1 and 2, below); 2 , medium carrots, peeled and shredded; 2 medium cloves, garlic, minced; 2 tablespoons, minced fresh parsley leaves, or tarragon, basil, or mint; , Salt and ground black pepper

1 comment

Appears in Cook's Illustrated July/August 1995

A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors.

SERVES4

TIME20 minutes

WHY THIS RECIPE WORKS

For the best sautéed zucchini recipe, we picked smaller zucchini, which are more flavorful and less watery than the larger ones. We removed excess moisture by either tossing slices with salt and letting them sit for 30 minutes or grating zu...

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