The leaves are finally back on the trees, providing shelter for the Mamma birds and their new babies. The color is in full force with bushes sprouting out pinks, reds and bright blooms in yellows. And pollen blankets the city, my car… my dog. Making me realize more than ever, that the pain of 5 years of allergy shots far outweighs the fact that I’ve not had one sniff, one sneeze, or even one red, itchy eye since we landed in the South 17 years ago.
Spring. A time that still makes my heart sing, not just because of the beauty, but also because of the fresh produce. Strawberry stands begging you to pull off Southern back roads and stay for awhile. Corn, 10 for a dollar. And the abundance… or overabundance of one of my favorite vegetables- zucchini.
So, if you know me, you know I love, and rely on roasting vegetables. Especially throughout the cooler Fall, and all too often dreary Winter. But, when the temperatures rise, I look for other creative ways to prepare the bounties of the South.
I first read about shredding zucchini from Julia Child, and I played around with it from there. Adding a bit of flair with the Creole flavors. And some feta cheese to cut the spice and add some creamy goodness.
This dish has quickly become our mainstay side dish. Simple ingredients. Quick on preparation and cleanup. Plus healthy and addictively delicious.
Creole Shredded Zucchini with Feta
1 onion, chopped
Olive oil
1/4 tsp. sea salt
1/8 tsp. ground pepper
1 tsp. Tony Chachere’s Original Creole Seasoning
(or any Creole seasoning, but this one is my favorite)1/4 c. crumbled feta cheese
Shred the zucchini on a box grater and make sure to squeeze out as much liquid as possible by wrapping in paper towels or squeezing out the liquid in a sieve.
Then, in a skillet, saute the chopped onion in olive oil until translucent. Add in the zucchini (add in more olive oil if needed), salt, pepper and creole seasoning. Saute until zucchini is soft, about 5 minutes. Remove from heat and top with feta cheese before serving.
*For a vegan option, leave off the cheese.
Serves 4.
