My sister lives a block down the street from me. We swap veggies throuot the summer. She grows the biggest best zucchini! Another sister out in Arizona gave me an idea for this recpie. I tried it out and proved up on it. My husband and several of my friends that have tried it have told me they love it. The prep time sounds long but most of it is just waiting for the zucchini to drain. It's actually pretty quick in actual work time.
Wash the zucchinis and carrots, cut off tops and bottoms, then peel.
Cut zucchini in half and slice pieces to fit the chute of your food processor or to make shredding with a metal shredder easy for you, then shred them up. Shred the carrots into a separate bowl and set in refrigerator.
Put shredded zucchini into a collander set over a bowl and drain for 3 hr's, pressing and squeezing every half hour to get the liquid out of it. Put it in the fridge between pressings. Drain the liquid and put the zucchini back into the dry bowl.
Mix carrots and zucchini together and sprinkle with dry ranch dressing, mixing it in a little at a time and tasting until you think it's perfect. Chill and serve.