Courgettes Râpées

Grated Zucchini Sautéed in Olive Oil

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a quick, delicious dish. Make sure the zucchini are firm, smooth, and glossy.


  • 8 small zucchini
  • 3 tablespoons olive oil
  • ½ cup minced parsley or basil
  • salt
  • freshly ground white pepper


Scrub and dry the zucchini. Slice off the stems and tips but do not peel them. Grate them coarsely and sprinkle with salt. Drain them on a kitchen towel for 30 minutes, then fold the towel over and squeeze out as much water as possible, or take handfuls of the zucchini and squeeze.

Heat the oil and add the zucchini and parsley. Sauté over a medium flame for 15 to 20 minutes, tossing gently with a wooden spoon. Add salt and pepper to taste.

This dish can be prepared ahead and quickly reheated before serving.