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SAUTEED ZUCCHINI
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
 French Farmhouse Cookbook
INGREDIENTS (CLICK TO BUY)

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

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PREPARATION

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.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Shallots - $2.99/ea
 approx. 1lb bag
 
  Wells Homestead Acres Local Green Zucchini - $0.99/lb
 
Earliest Delivery Sat 7/20
 
  Gotham Greens Local Basil - $2.99/ea
 approx. 1.25oz
Earliest Delivery Sat 7/20
 
You May Already Have
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
 
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
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