Julia Child Zucchini Recipes

JULIA CHILD'S ZUCCHINI AU GRATIN

Steps:

• Preheat the oven to 400° F
• Shred the zucchini and toss them, along with a heaping tsp of salt and allow to drain in a colander (put a bowl under the colander as you'll want to reserve the juices).
• After 10-15 minutes, squeeze as much as you're able, of the excess water out of the zucchini. (I've found if I put the zucchini in a nut bag, it works really well)
• Set the zucchini aside on paper towels to dry
• Meanwhile, bring a small pot of water to a boil.
• Drop the rice into the boiling (and salted) water. Bring it back to a rapid boil for 8 minutes.
• Drain, run cold water over the rice, and set aside on paper towels to dry
• Return the pan to the stovetop over low (or simmering) heat. Keep an eye on it so it doesn't burn, we're simply warming it a bit while we work on browning the onions and zucchini
• Add 1 part zucchini juices to 1 part milk. (The recipe calls for 2 ½ cups of liquid in total. If you'd like your gratin to be on the wetter side, I'd lean toward 2 ½ cups. For a drier gratin, closer to 2 cups)
• In a large frying pan over medium heat, cook the onions slowly in 3 to 4 Tbsp. olive oil for 8 to 10 minutes, or until they're tender and translucent.
• Raise the heat to medium-high and continue to cook, stirring slightly for several minutes, or until the onions have just browned
• Add the zucchini and garlic to the pan, toss, and cook until the zucchini is almost tender.
• Sprinkle in the flour, stir and remove from the heat after a minute or so
• Gradually stir in the 2 ½ cups warm milk/zucchini juice; make sure the flour is well blended and smooth.
• Put the pan over moderately high heat and bring to a simmer, stirring.
• Remove from the heat again, stir in the blanched rice and ½ cup of the grated Parmesan.
• Taste carefully for seasoning and add additional salt and freshly ground black pepper if necessary
• Butter a 6-8 cup baking dish that is about 1 ½ to 2 inches deep.
• Turn the zucchini mixture into the prepared pan and sprinkle the remaining Parmesan cheese on top.
• Dribble the remaining olive oil over the cheese.
• Bake in the upper third of the oven until the gratin is bubbling, the top has browned, and it appears that most of the liquid has absorbed. (Keep an eye on it, and you'll begin to see it set up, and the surface become slightly browned) Mine took about 30-35 minutes
• Let it sit for about 8 to 10 minutes before serving. It will still be hot, and the dish will hold together a bit better for serving.
• Serve warm.

JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS

Steps:

• Grate the zucchini and measure.
• For each two cups of zucchini toss with 1 tsp salt.
• Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
• Squeeze in a clean kitchen towel until most liquid is pressed out.
• In a skillet heat 2 Tbsp butter and the olive oil.
• Saute the shallots/scallions briefly.
• Add the zucchini and toss, cooking about 4 minues or until tender.
• Serve.
• More Mediterranean:.
• Add a little more olive oil and minced garlic.
• Richer:.
• Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.