Zucchini Sauté Provençale

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
3 lb<

Method

Procedure

  1. Wash and trim the zucchini. Cut crosswise into thin slices.
  2. Heat the oil in two or three 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