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    from "French Farmhouse Cookbook" by Susan Hermann Loomis

    The best zucchini tumble into the market all at once, but at least in the French marketplace, they are picked at the right moment. Never too large or too small, they are fresh and crisp, rich with nutty flavor.

    This is one of my favorite ways to prepare zucchini, a vegetable my family thoroughly enjoys. I like to serve it with roast meats or fish, or with a collection of several other summer vegetable dishes.

    Makes 6 servings

    1 tablespoon olive oil
    1 large shallot, peeled and cut crosswise into thin slices
    4 or 5 medium zucchini (1 3/4 pounds total), cut into thin rounds
    Sea salt and freshly ground black pepper
    1 cup (loosely packed) fresh basil leaves

    Print recipe

    1. Place the oil and the shallot in a large skillet (preferably nonstick) over medium-high heat. Stir so the shallot is coated with the oil, and add the zucchini slices. Season with salt and pepper to taste, and cook, tossing or stirring frequently, until the zucchini are tender but not mushy, 5 to 7 minutes. Their flavor is wonderful if they are allowed to become slightly golden on each side.
    2. While the zucchini are cooking, mince the basil leaves.
    3. Transfer the zucchini to a shallow serving dish, add the basil, toss, and serve immediately or later, at room temperature.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Shallots - $1.99/pkg
     6oz, Farm Fresh, 6oz bag
      Green Zucchini, Medium - $1.99/lb
     Farm Fresh, Med
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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