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Zucchini Sauté Provencale

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Zucchini Sauté Provencale


1 ½ lb. Zucchini, cut crosswise into thin slices

1 ½ fl. oz. Olive oil

1 ½ oz. Shallots or onions, minced

1-3 Garlic cloves, chopped

To taste, Chopped Parsley

To taste, salt

To taste, white pepper


  1. Wash and trim the zucchini. Cut crosswise into this slices.
  2. Heat the oil in 1 large or 2 small or medium sauté pans (or sauté in several batches-do not overload the pans). Add the shallot or onion and the garlic. Sauté until soft but not browned.
  3. Add the zucchini and sauté until slightly browned but still somewhat crisp.
  4. Add the parsley and toss to mix. Season to taste


Cut the zucchini into other shapes, but keep them small enough to cook quickly. Examples: dice, julienne, shredded on a coarse grater

Zucchini with Tomatoes

Sauté as in the basic recipe. When half is cooked add 1 ¼ cup drained, chopped, canned tomatoes or fresh tomatoes concassé.

Zucchini with Cream

Shred zucchini on grater, salt slightly and let stand in a colander for about 30 minutes. Press out excess liquid. Sauté as in basic recipe, but without browning. Add 10 Tbsp. heavy cream and simmer for 2 minutes.



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