Zucchini Toss

10:00 am on 5 March 2021

Serves 4


  • 4-5 zucchini 
  • 1½ Tbsp butter or 1 Tbsp extra virgin olive oil
  • Salt
  • ½ -1 cup freshly grated parmesan cheese
  • Freshly ground black pepper, optional


1 Grate zucchini coarsely on a box grater and transfer to a colander. Sprinkle with salt, stir it through (it sticks to fingers so a fork is best) and leave it to drain for 10 minutes. Squeeze
gently to remove excess liquid.

2 Heat a medium frying pan over medium-high heat, just to warm it. Add butter, melt, then add zucchini. Season to taste with a little salt and pepper if liked. Cook briefly, tossing with tongs, just until zucchini is about to wilt. Don’t let it collapse. The idea is to cook it just until the heat gets through and starts to soften it. Serve immediately with parmesan cheese.


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