Side of Zuke
Jeannie E Celestial
Cookbook Author

Choosing to eat alternatives to rice takes commitment, but it is possible! Over time, you grow accustomed to not eating rice every day. Rice cravings will diminish. You begin to look forward to eating broccoli, cauliflower, greens, or other sides. You feel less bloated. You have more energy. 

​I’m calling this dish “Side of Zuke” instead of Zucchini Rice because I want to set realistic expectations. It will not have the consistency or texture of rice; it just won’t. The zuke, however, will be flavorful, light, and fresh and will go great with adobo, salmon, steak, or other protein.
                                                                                  - Jeannie

Ingredients

• 2 lbs zucchini, washed & trimmed (4 medium zukes)
• 2 tbsp butter or cooking oil of your choice
• 1-2 tbsp minced garlic
• Salt & pepper to taste

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Procedure

1. Grate the zucchini using the larger side of a box grater or food processor.
2. In a skillet on medium-high heat, melt butter or warm oil. 
3. Add garlic and sauté until fragrant.
4. Add grated zucchini and sauté until wilted. 
5. Remove from heat. 
6. Season with salt and pepper to taste.
7. Use tongs to portion the sautéed zucchini, squeezing out excess liquid into the pan before plating. 

Tip:
​You can remove the excess water from the grated zucchini before sautéing if you wish. To do this, put the grated zucchini in a bowl and sprinkle with ½ tsp salt. Let sit for 5 minutes. After 5 minutes, transfer the zucchini in batches in a clean kitchen towel or a long strip of paper towel. Squeeze out the liquid. Transfer the squeezed zucchini into a dry bowl. Then, follow instructions from step 2.