Sautéed Shredded Zucchini With Garlic And Lemon

1. FOR THE TOPPING: Pulse bread in food processor to coarse crumbs, about 10 pulses. Melt butter in 12-inch nonstick skillet over medium-high heat. Add bread crumbs and cook, stirring frequently, until golden brown, about 3 minutes. Transfer to small bowl; set aside.
2. FOR THE ZUCCHINI: Toss zucchini with 1-1⁄2 teaspoons salt in large bowl. Transfer to colander and let drain for 5 to 10 minutes. Place zucchini in center of kitchen towel and wring out excess moisture, in batches if necessary.
3. Place zucchini in medium bowl and separate any large clumps. Combine 2 teaspoons oil with garlic in small bowl. Add to zucchini and toss to combine.
4. Heat remaining 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add zucchini in even layer and cook, without stirring, until bottom layer browns, about 2 minutes. Stir well, breaking up any clumps with tongs, then cook until bottom layer browns, about 2 minutes more. Off heat, season with lemon juice and salt and pepper to taste. Sprinkle with topping, drizzle with olive oil, and serve immediately.

SAUTÉED SHREDDED ZUCCHINI WITH TOMATOES AND BASIL
Omit bread-crumb topping. Combine 3 cored, seeded, and diced plum tomatoes, 2 tablespoons chopped fresh basil, 2 teaspoons extra-virgin olive oil, 1 teaspoon balsamic vinegar, 1 minced garlic clove, and 1⁄4 teaspoon salt in small bowl and set aside. Omit garlic in step 3 and replace lemon juice with tomato mixture in step 4. Transfer to serving platter, sprinkle with 1⁄4 cup grated Parmesan, and serve immediately, drizzling with additional olive oil if desired.

SAUTÉED SHREDDED ZUCCHINI WITH SPICED CARROTS AND ALMONDS
Omit bread-crumb topping. Follow steps 2 and 3 as directed, omitting garlic, then heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 peeled and grated carrots and cook, stirring occasionally, until tender, about 5 minutes. Add 1⁄2 teaspoon ground coriander and 1⁄4 teaspoon red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add grated zucchini and 1⁄2 cup golden raisins to skillet, spread into even layer, and cook as directed. Add 1⁄2 cup sliced toasted almonds and toss to combine before seasoning with lemon juice, salt, and pepper.

SAUTÉED SHREDDED ZUCCHINI WITH PEAS AND HERBS
Omit bread-crumb topping and lemon juice. Follow steps 2 and 3 as directed, omitting garlic, then heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add finely chopped whites from 1 bunch scallions and cook, stirring, until softened and beginning to brown, about 3 minutes. Increase heat to high, add zucchini and cook as directed. Once browned, add 1 cup thawed frozen peas and 1⁄2 cup heavy cream and cook, stirring, until cream is mostly reduced, about 2 minutes. Off heat, stir in 2 tablespoons chopped fresh dill or mint and thinly sliced scallion greens and season with salt and pepper to taste. Serve with lemon wedges.