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
- Wash and trim the zucchini. Cut crosswise into this slices.
- 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.
- Add the zucchini and sauté until slightly browned but still somewhat crisp.
- 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.