Recipe - Julienne Of Zucchini

5 small Zucchini, about 1+One half lbs
Total
1 tablespoon Unsalted butter
2 tablespoon Virgin olive oil
4 tablespoon Shallots chopped
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper

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
1/8inch 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, Today's Gourmet II

From: Favorite Fruitcakes By Moira Hodg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip