What's cooking tonight ?

I may or may not post complete menus on a regular basis. I was quite happy with yesterday's productivity, so here it is. Fast,  mple and tasty.

Entrée : small red radishes, with salt and butter.
Meat : boudin blanc, grilled in the pan
Vegetables : sautéed zucchinis
Cheese, fruit, yoghurt for those so inclined.
The baby had some zucchinis mixed with left-over fish, and some (purposely) over-cooked rice and peas.

Total prep time : 30 minutes (+ about 10 minutes where everything was simmering on the stove and I was putting the plates on the table), for 4 persons including a toddler and a baby. The only real recipe for this is the zucchinis.

Sautéed zucchinis
7 big zucchinis
2 garlic cloves
1 shallot
1 fresh green onion
oil
1 cup beef stock

Wash the zucchinis - if you're reasonably confident they haven't been dipped in fertilizers and pesticides, you don't need to peel them. Cut them in two or four lenghtwise.
Put a big pan on the fire, with a dash of oil in it. Peel, slice thinly and hack the garlic, schallot and onion, put them in the pan over strong heat and stir regularly so that they don't get brown.
Slice the cut zucchinis and add them to the pan little by little. Stir each time you add something to the pan. After adding the last zucchini to the pan, pour the cup of stock over it - most of the time I used the ready-to-use dices of stock, I just crumble them over the pan and add a cup of water. Cover, let simmer for 10 minutes, then leave uncovered so that the liquid evaporates a little.
The zucchinis should be soft, somewhat mushy once cooked.