Zucchini With Shallots (cooking.nytimes.com)

This simple dish from Pierre Franey 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.

Rating: None

Ingredients

• 1 1/2 lb Zucchini
• 2 Tbsp Olive Oil
• 2 Tbsp Bread Crumbs
• 1 Tbsp Butter
• 1 Shallots, chopped, 2 tbsp
• 4 Tbsp Parsley, chopped

Preparation steps

1. Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
2. Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.
3. Add 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.

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