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.
Ingredients
- 1 ½ pounds small zucchini
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
- 2 tablespoons fresh bread crumbs
- 1 tablespoon butter
- 2 tablespoons chopped shallots
- 4 tablespoons chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
132 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 7 milligrams cholesterol; 42 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
- 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.
- 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.
About 15 minutes
Dining and Cooking