Zucchini With Shallots

By Pierre Franey

Updated June 25, 2017

  • Jim Wilson/The New York Times
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Total Time
About 15 minutes
Rating
5(4,685)
Comments
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This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the end provide excellent texture.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

  • 1 ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 8 milligrams cholesterol; 123 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 2 grams fiber; 444 milligrams sodium; 2 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into ⅛-inch slices.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

5 out of 5
4,685 user ratings
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Comments

Miss Mirr

And don't forget the chopped garlic.

J. E. Hewitt

Toss in a palm full of za'atar with this right at the very end and wow!

Jeannie

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.

Kitty

Unfortunately I can’t find shallots anywhere! And I use them a lot. What’s going on with the shallot growers?

Kathy

I made this last summer and was delighted with the result. This summer, with zucchini coming in strong in the garden, I tried again, but was a little less enamored. The zucchini produced a lot of liquid in the initial frying and although I tried to drain some of it, they never browned, nor did the breadcrumbs. So it was a bit more soggy that I would have liked, though the flavor was still good.

Marla

Very nice recipe. Didn’t have fresh bread crumbs (not sure where to get some). Substituted panko bread crumbs. Quick and easy to prepare.

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