15 minutes
A quick and elegant side dish of sautéed zucchini with shallots, breadcrumbs, and parsley.
Small Zucchini, sliced into 1/8-inch rounds
0 oz
tablespoons
to taste
to taste
Fresh Bread Crumbs
tablespoons
tablespoons
Finely Chopped Shallots, finely chopped
tablespoons
tablespoons
1. Sauté the Zucchini
Heat a nonstick skillet over medium-high heat and add olive oil. Once hot, lay in the zucchini slices seasoned with salt and freshly ground black pepper. Sauté for about five minutes until they begin to take on a golden hue.
2. Add Bread Crumbs and Butter
Sprinkle in the fresh bread crumbs and dot the pan with butter. Stir gently to coat the zucchini. Toast the bread crumbs to a lovely brown, adding a satisfying crunch to each bite.
3. Toss in Shallots
With the crumbs toasted, toss in the finely chopped shallots. Give them just a minute in the pan to soften and become fragrant.
4. Garnish with Parsley
Transfer the zucchini to a serving dish and scatter the chopped parsley over the top for a fresh, herby finish.
Select firm zucchini with a bright green color and no blemishes. Smaller zucchini are generally sweeter and have a firmer texture, perfect for this dish.
Aim for evenly thick slices, about 1/4 inch. Using a mandoline can help achieve perfect slices quickly.
Allow them to develop a golden-brown color on medium-low heat to bring out their natural sweetness.
Starting with a hot pan before adding the oil helps achieve nice caramelization without steaming.
Use high-quality olive oil for sautéing to enhance the earthiness of the zucchini and sweetness of the shallots.
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