Zucchini With Shallots

By Pierre Franey

Updated June 25, 2017

  • Jim Wilson/The New York Times
Media 1 of 1
Total Time
About 15 minutes
Rating
5(4,434)
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
4,434 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.

hcross

Love this recipe. It is easy and delicious. It gives you the taste of breaded zucchini without the bother of breading them (which is a mess.) I used Italian bread crumbs and they added a great flavor.

Andrew

The taste is nice. But 1 1/2 lb of small zuccini sliced in 1/8ths has the surface area of an aircraft carrier flight deck. Using a 11" pan was a challenge. I ended up doing the zucchini, removing it, doing the bread crumbs and shallots separately, then returning the zucchini to the pan to combine. The proportions of bread crumbs and butter were off, I used--- more. Shallots do not cook in one minute. The garlic tip was a good one.

Barb

So simple, so perfect. Did not change a thing. Beyond delicious!

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