Succotash
Farideh Sadeghin
105 ratings with an average rating of 4 out of 5 stars
105
35 minutes
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Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into ⅛-inch slices.
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.
And don't forget the chopped garlic.
Toss in a palm full of za'atar with this right at the very end and wow!
This is how my mother cooked zucchini and the yellow summer squash, minus the crumbs. She'd finish with a pinch of brown sugar and a squeeze of lemon juice.
Simple and delicious. Oh how I miss Pierre Franey and the 60-minute gourmet! I used packaged bread crumbs and it worked just fine.
Fast, easy, delicious! Instead of slicing the zucchini into rounds I quartered them and then sliced into chunks - easier to toss. I also sweated the zucchini with kosher salt for about 30 minutes before cooking as I think this gives a better bite. I used seasoned Panko instead of bread crumbs. Also works with yellow squash (or combo).
Not everything needs garlic. Shallots are much more subtle.
You'd most likely have to make it in smaller batches and then combine and serve, since it relies on caramelization, which needs surface area in contact with the vegetable slices to occur. Crowding pans also can lead to too much moisture in the pan to allow caramelization. For this reason, a dish like this can get time consuming to scale up. Something with more of a stir fry approach would be a significant time saver.
Toss with a bit of fresh lemon zest before serving.
Substituted almond meal for breadcrumbs and added a sprinkling of chopped pecans at the end. Delicious!
I made the recipe exactly as written-perfect and easy!
My aunt in Rome taught me to make this dish also...called zucchine trifolate! Simple & good
And don't forget the chopped garlic
It was so delicious with the shallots that garlic seems like overkill. Also, panko bread crumbs were a great substitute for fresh.
So good, so easy. Obviously, there are lots of riffs you could do for this dish, but try it the first time just as Pierre wrote. BTW--leftoves great with a fried egg on top!
Love this recipe but flipping over the rounds of zucchini it a bit of a pain when you're preparing several dishes at once. If I'm not concerned with presentation (i.e. making it just for me and hubby) I just quarter the zucchini and then cut into 1/2 inch slices - tastes just as delicious. I do sweat the zucchini prior to cooking for about 30 minutes with a generous sprinkling of kosher salt.
We’ve been making this dish from many years. I routinely keep fresh breadcrumbs in a double freezer bag for this and other dishes. The shallot here lends a lovely onion/garlic combo. Only thing I do differently is to add more olive oil. 2 Tbs for 1 1/2 lbs of zucchini is just too little, even with the Tbs of butter. The breadcrumbs soak up a lot of that too. Taste for salt and pepper. We like a little red pepper flakes in ours. We do use fresh parsley and sometimes top with Parmesan cheese. Yum!
I’m obsessed with this recipe. I usually go for recipes with more in-your-face flavors, but this is lovely. I use crushed croutons that my local deli makes from stale bread and I add a squeeze of lemon at the end. Perfect!
Didn't have any parsley in the herb garden but I did have lots of sage, and it subbed in nicely when I added it with the butter and breadcrumbs.
Fast and flavorful. I used a spring onion instead of shallots and cooked them for longer, but otherwise followed the recipe closely.
Very good, very easy. I have made many times. Always happy guests.
Simple, tasty and delicious - my only regret was that I didn't make enough for us to have leftovers!
Good but could be great with a little garlic and fresh herbs (basil, oregano and such). I’ll definitely make this again. It was easy! The breadcrumbs make it chef’s kiss.
Made as written. Omitted the bread crumbs as our gluten free panko is gross. The onion at the end takes this to flavour town.
Added a splash of white wine at the end, was yum!
Simple and elegant- stuck to the recipe and was not tempted to veer. Excellent.
My favorite way to eat zucchini! I always add a clove or two of minced garlic with the shallots. Also salt the zucchini before cooking to reduce some of the water. I just reduce the amount of salt I use when cooking!
Not sure where I went wrong but the zucchini produced way too much liquid. In the end it was soggy and the breadcrumbs lost their texture. Needed a lot of salt to have any flavor. Love the convo of breadcrumbs/butter/shallots but the zucchini wasn’t a great vehicle. If I tried again I would try to cook in batches and dry out the zucchini beforehand
Anytime I make a recipe from NYT cooking for the first time, I will always follow it verbatim, unless I can cut down on the amount of steps or pans (I live in a 550sq.ft apartment), no room. Made it for the 2nd time tonight, but sauteed the shallots and breadcrumbs first, set aside , then threw the zucchini in the same pan. So worth the extra 3 minutes...they came out crispy and flavorful and added the perfect texture to the dish.
I just made this and, like you, followed the recipe verbatim. I was thinking that the next time, I would cook the zucchini first or cook the bread crumbs and shallots separately. I also think I sliced the zucchini too thin by using my mandoline.
Thanks to this recipe kids became big zucchini fans.
Next time I’ll bloom a tiny bit of red peoples flakes in the oil and maybe add some grated pecorino and lemon zest at the very end.
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