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Zucchini With Shallots

cooking.nytimes.com
serves 4
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
​​
Picture
Preparation
  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.

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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