Julienne Of Zucchini~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
5 small: Zucchini, about 1+1/2 lbs
Total,
1 tbsp: Unsalted butter,
2 tbsp: Virgin olive oil,
4 tbsp: Shallots, chopped
1/4 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
Directions:
Wash the zucchini and trim off and discard both ends. Using a
mandolin or a sharp knife, cut each zucchini lengthwise into long
julienne strips 1/8-inch thick, stopping when you reach the cottony
center of the zucchini. Rotate the zucchini and continue cutting
until all the firm flesh has been removed. Discard the centers and
set aside the julienne strips. (You should have about 6 cups.) Heat
the butter and oil in a large skillet. When they are hot, add the
shallots and saute for 15 seconds over medium to high heat. Add the
zucchini, salt, and pepper, and saute over high heat for 4 minutes.
Serve immediately.
Nutritional analysis per serving: calories 116; protein 2 gm;
carbohydrates 7 gm; fat 9.9 gm; saturated fat 2.7 gm; cholesterol 8
mg; sodium 142 mg.
Recipe By : Jacques Pepin, Todays Gourmet II
From: Marjorie Scofield Date: 06-23-95 (01:10) (160)
Fido: Recipes
Source from luhu.jp
mandolin or a sharp knife, cut each zucchini lengthwise into long
julienne strips 1/8-inch thick, stopping when you reach the cottony
center of the zucchini. Rotate the zucchini and continue cutting
until all the firm flesh has been removed. Discard the centers and
set aside the julienne strips. (You should have about 6 cups.) Heat
the butter and oil in a large skillet. When they are hot, add the
shallots and saute for 15 seconds over medium to high heat. Add the
zucchini, salt, and pepper, and saute over high heat for 4 minutes.
Serve immediately.
Nutritional analysis per serving: calories 116; protein 2 gm;
carbohydrates 7 gm; fat 9.9 gm; saturated fat 2.7 gm; cholesterol 8
mg; sodium 142 mg.
Recipe By : Jacques Pepin, Todays Gourmet II
From: Marjorie Scofield Date: 06-23-95 (01:10) (160)
Fido: Recipes
Source from luhu.jp