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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A delightful side dish perfect with a grilled steak and sliced tomatoes. A favorite I learned from Swanson's Wine Bar and Bistro circa 1981. An alternative to the creamed spinach and grilled steak stand-by. Ingredients:
4 medium zucchini, grated on the coarse side of a box grater |
2 shallots minced |
1 clove of garlic minced |
1/2 tbsp. of canola oil |
2 tbsp. of unsalted butter |
1/2 teaspoon coarse of salt |
several grinds of black pepper |
freshly grated nutmeg, about 4 passes on the microplane |
1/2 cup of sour cream |
Directions:
1. Prep the vegetables.
2. Heat oil and butter in saute pan.
3. Add shallot and garlic, cook about one minute over medium heat.
4. Add zucchini and stir to coat with butter/oil mixture.
5. Add seasonings.
6. Cook just enough to evaporate the moisture extracted from the zucchini.
7. Immediately remove from the heat and stir in sour cream and serve.
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