We love these easy recipes from the NYT and Pierre Franey. And if you have a garden with an abundance of zucchini that you can't give away to neighbors and friends, this is a great way to use them. Be sure to top with some CRAZY CRUMBS for that extra kick of crunch and flavor!!
Ingredients
Yield: 4 servings
- 1½ pounds small zucchini
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
- 3 tablespoons Crazy Crumbs
- 1 tablespoon butter
- 2 tablespoons chopped shallots
- 4 tablespoons chopped parsley
Preparation
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Step 1
Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into ⅛-inch slices.
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Step 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.
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Step 3
Add the shallots and cook for another minute, tossing, then add in 2 tbs crazy crumb.. Serve sprinkled with parsley and remaining crazy crumbs.