ZUCCHINI AND TOMATOES WITH SHALLOTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet. When it is quite hot add zucchini. Cook over high heat, shaking the skillet and tossing zucchini pieces gently with a spatula. Cook about 4 minutes.
- Add shallots and cook 1 minute. Add tomatoes, salt, pepper and basil. Cook and toss 2 minutes more. Serve immediately.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 6 grams
ZUCCHINI WITH SHALLOTS
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.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
- 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.
- 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.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 449 milligrams, Sugar 5 grams, TransFat 0 grams
JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS
Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.
Provided by davinandkennard
Categories Vegetable
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Grate the zucchini and measure.
- For each two cups of zucchini toss with 1 tsp salt.
- Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
- Squeeze in a clean kitchen towel until most liquid is pressed out.
- In a skillet heat 2 Tbsp butter and the olive oil.
- Saute the shallots/scallions briefly.
- Add the zucchini and toss, cooking about 4 minues or until tender.
- Serve.
- More Mediterranean:.
- Add a little more olive oil and minced garlic.
- Richer:.
- Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.
Nutrition Facts : Calories 124.8, Fat 9.9, SaturatedFat 4.3, Cholesterol 15.3, Sodium 69.9, Carbohydrate 8.3, Fiber 2.3, Sugar 5.7, Protein 3
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