zucchini with shallots

Adapted from Pierre Franey via New York Times

INGREDIENTS

1 ½ pounds small zucchini

2 tablespoons olive oil

Salt and freshly ground pepper to taste

2 tablespoons gluten free bread crumbs

1 tablespoon butter

2 tablespoons chopped shallots

4 tablespoons chopped parsley

DIRECTIONS

Take rinsed and dried zucchini and trim off the ends. Cut them into ⅛ inch slices.

Heat the oil in a non-stick skillet and when the oil is hot, add the zucchini. Sauté the zucchini over high heat, tossing frequently and gently. Add salt and pepper and cook until zucchini softens, about 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. Serve with sprinkled parsley.