g VEGETABLES g CONTENTS
Fried shallots give great flavor to this dish. However, they can sometimes be difficult to peel. If you put them in boiling water for about 5 minutes, the skins will soften and peeling will be easy.
Serves 4
3 small zucchini, about 1 lb (450 g) in total
4 oz (115 g) small shallots
2 tbsp olive oil
1 garlic clove, finely chopped
salt and freshly ground black pepper
1⁄2 tsp finely chopped fresh rosemary
1. Trim the zucchini and halve them lengthwise. Scoop out and discard the central seeds (see Seed the zucchini). Slice the zucchini across into 1⁄2in (1cm) thick pieces.
2. Cut the shallots into small wedges. Heat 1 tablespoon of the oil in a large, nonstick frying pan or sauté pan. Add the shallots and fry over medium–high heat for about 4 minutes, stirring occasionally. (See Make crispy shallots.)
3. Stir in the garlic with the remaining tablespoon of oil, then add in the zucchini and fry for 6–8 minutes or until golden all over and just tender, stirring occasionally. Remove the pan from the heat, season with salt and pepper, and sprinkle the rosemary over the top.
PAN-FRIED ZUCCHINI WITH CRISPY SHALLOTS
KEYS TO PERFECTION
Seed the zucchini
Run a teaspoon down the center of each zucchini half and scoop out the seeds, leaving the flesh intact. This prevents the zucchini from becoming watery and creates an interesting shape when sliced.
Make crispy shallots
1 Cut the shallots into small wedges, so that they will cook and brown evenly with the zucchini. Halve the shallots lengthwise, lay them cut-side down, and slice each half into about 3 wedges.
2 The shallots should be slightly brown when you add the garlic and zucchini. Reduce the heat if the shallots are browning too fast. At the end of the cooking time they should be crispy, but not burned.