Wayne Gisslen

Zucchini Sauté Provençale

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Preparation info
  • Portions:

    12

    Portion Size: 3½ oz (105 g)
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  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 and toss to mix. Sea

Per serving: Calories, 80; Protein, 1 g; Fat, 7 g (72% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber 1 g; Sodium, 5 mg.