Zucchini With Shallots

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!!


Yield: 4 servings
  • 1½ pounds small zucchini
  • tablespoons olive oil
  • Salt and freshly ground pepper to taste
  • tablespoons Crazy Crumbs 
  • tablespoon butter
  • tablespoons chopped shallots
  • tablespoons chopped parsley


  1. Step 1

    Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into ⅛-inch slices.

  2. 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.

  3. 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.

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