Zucchini With Shallots

Name: Zucchini With Shallots
Prep time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 1u00bd pounds small zucchini; 2 tablespoons olive oil; Salt and freshly ground pepper to taste; 2 tablespoons fresh bread crumbs; 1 tablespoon butter; 2 tablespoons shallots, chopped; 4 tablespoons parsley, chopped

By Leslie Blythe Side dish, Vegetarian Sautéing

September 1, 2017

This Zucchini With Shallots is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the end provide excellent texture.

Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

1½ pounds small zucchini

2 tablespoons olive oil

Salt and freshly ground pepper to taste

2 tablespoons fresh bread crumbs

1 tablespoon butter

2 tablespoons shallots, chopped

4 tablespoons parsley, chopped

Directions

1Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into ⅛-inch slices.

2Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Sauté the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.

3Add the bread crumbs and butter to the pan. When the crumbs start to brown, add the shallots and cook for another minute, tossing. Serve sprinkled with parsley.

Recipe by Pierre Franey, 60-Minute Gourmet, The New York Times, Published February 21, 1990

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