Sandy Bean shared this recipe with me last week, so simple, 15 minutes, and so scrumptious.

cooking.nytimes.com Pierre Franey

Ingredients

1½ pounds small zucchini

2 tablespoons olive oil

Salt and freshly ground pepper to taste

2 tablespoons fresh bread crumbs

1 tablespoon butter

2 tablespoons chopped shallots

4 tablespoons chopped parsley

Directions

Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into ⅛-inch slices. Place these on a towel for about 5 minutes to dry a bit while you prepare the bread crumbs, shallots, and herbs.

Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 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, tossing. Serve sprinkled with parsley.

Enjoy!