Grated Zucchini with Shallot, Cubanelle in Butter and Thyme

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Grated Zucchini with Shallot, Cubanelle in Butter and Thyme

I had some left over grated zucchini from another recipe and there are always shallots and cubanelle peppers in my refrigerator.  I have fresh thyme in my garden and decided to make this side dish.  I then topped it with an over easy egg and slices of fresh tomato.  I did drizzle extra virgin olive oil over it all before my first bite!  Delicious...  



  • 1 large zucchini
  • 1 tablespoon olive oil
  • 1 cubanelle pepper, chopped
  • 1 shallot, thinly sliced
  • 1 1/4 teaspoon sea salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons unsalted butter
  • 4-5 springs thyme


  1. Rinse and cut of each end of the zucchini.  Grate by using your food processor or a cheese grater.  Place in a colander and sprinkle with 1/2 teaspoon of sea salt and let sit for 15 minutes.  If there is still water then squeeze lightly with a paper towel.

  2. Add olive oil to a large sauté pan over medium heat.  One hot add in grated zucchini, chopped pepper and sliced shallot.  Season with remaining salt and pepper.  Let cook for about 4-5 minutes tossing often.

  3. Add in butter and remove the leaves from the thyme springs.  Let melt and coat over the vegetables.

  4. Serve as a side with your favorite dish!

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