Zucchini With Shallots

By Pierre Franey

Zucchini With Shallots
Jim Wilson/The New York Times
Total Time
About 15 minutes
Rating
5(4,063)
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
  • 1½pounds small zucchini
  • 2tablespoons olive oil
  • Salt and freshly ground pepper to taste
  • 2tablespoons fresh bread crumbs
  • 1tablespoon butter
  • 2tablespoons chopped shallots
  • 4tablespoons chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

123 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 444 milligrams sodium

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
4,063 user ratings
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Comments

J. E. Hewitt

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

Miss Mirr

And don't forget the chopped garlic.

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.

Jennifer Lawrence

Added a bit (maybe a bit too much) crushed red pepper for some zing and it was delicious and a quick and easy way to use up a lot of zucchini. Cut the zucchini in 1/8” slices on a mandolin and they soften up after being in the pan a minute or so making them easy to saute. Happened to be cooking some chicken and added some leftover grease from the chicken pan which added extra flavor.

a rocco

Super easy and quick

Laurel

This was delicious. Our variation was the addition of two ears-worth of fresh corn kernels. We just increased the sauce a little bit. The combination was great.

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