By Pierre Franey
- Total Time
- About 15 minutes
- Rating
- 5(2,766)
- Notes
- Read community notes
This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the end provide excellent texture.
Featured in: 60-Minute Gourmet
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Ingredients
Yield:4 servings
- 1½pounds small zucchini
- 2tablespoons olive oil
- Salt and freshly ground pepper to taste
- 2tablespoons fresh bread crumbs
- 1tablespoon butter
- 2tablespoons chopped shallots
- 4tablespoons chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
124 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 3 grams protein; 445 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into ⅛-inch slices.
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.
Step
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.
Ratings
5
out of 5
2,766
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Cooking Notes
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chris
Added a splash of white wine at the end, was yum!
Alice K. W.
Simple and elegant- stuck to the recipe and was not tempted to veer. Excellent.
S Alva
My favorite way to eat zucchini! I always add a clove or two of minced garlic with the shallots. Also salt the zucchini before cooking to reduce some of the water. I just reduce the amount of salt I use when cooking!
deej
Not sure where I went wrong but the zucchini produced way too much liquid. In the end it was soggy and the breadcrumbs lost their texture. Needed a lot of salt to have any flavor. Love the convo of breadcrumbs/butter/shallots but the zucchini wasn’t a great vehicle. If I tried again I would try to cook in batches and dry out the zucchini beforehand
Jackie
Anytime I make a recipe from NYT cooking for the first time, I will always follow it verbatim, unless I can cut down on the amount of steps or pans (I live in a 550sq.ft apartment), no room.Made it for the 2nd time tonight, but sauteed the shallots and breadcrumbs first, set aside , then threw the zucchini in the same pan. So worth the extra 3 minutes...they came out crispy and flavorful and added the perfect texture to the dish.
Tamara
I just made this and, like you, followed the recipe verbatim. I was thinking that the next time, I would cook the zucchini first or cook the bread crumbs and shallots separately. I also think I sliced the zucchini too thin by using my mandoline.
Katherine
Thanks to this recipe kids became big zucchini fans.
Carlitos Güey
Next time I’ll bloom a tiny bit of red peoples flakes in the oil and maybe add some grated pecorino and lemon zest at the very end.
Amanda
Quick and delicious !
sandy Goldhaber denver
Has anyone tried this in a sheet pan? Might eliminate sogginess.
Lois
Bake at 435 for 25 mins. Add butter, bread crumbs and shallots and bake for 10 more minutes. Broil until golden brown. Finish with parsley. Delicious!
Pat
This is delicious on my first try. I would like to figure out how to get coarser bread crumbs, though. I grated stale bread on the big holes thinking it would give me bigger crumbs, but it didn't. That said, delicious! I mixed some with some sausage & peppers and served w/fettucine. Yummy dinner!
gpederson
This is good, but be sure to not overcook the zucchini. Cut pieces in 1/2” widths.
Rick L
So simple, yet so much flavor. Panko breadcrumbs work perfectly.
Alisha
This was so simple yet delicious! The shallots are a nice subtle flavor. I substituted crushed garlic croutons and it was fabulous.
Lisa
cook breadcrumbs separately and add to mixture as mine did not crisp up as they were mostly on top of the zucchini vs reaching the pan. Also add a spritz of lemon juice at end.
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