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

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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.