freshly ground pepper
Grate zucchini, place in colander, and salt liberally. Let stand 20-30 minutes, then rinse and squeeze a handful at a time. Dry further in paper towels. Heat butter in large skillet over medium-low flame. Add shallots and cook, stirring often, until tender, 2-3 minutes. Raise heat to high, add zucchini, and cook, stirring, until heated through, 2-3 minutes. Makes any number of servings.
Recipe from Leslie France