Zucchini With Shallots Recipes

JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS

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.

ZUCCHINI AND TOMATOES WITH SHALLOTS

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.

ZUCCHINI WITH SHALLOTS

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.

BRUSSELS SPROUTS WITH SHALLOTS AND ZUCCHINI

Steps:

• Wash the brussel sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
• Slice the shallot very thin. Cut the zucchini into slices.
• Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts.
• Cook for a couple of minutes then add the zucchini.
• Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter cabbage-iness of the sprouts.