Zucchini With Shallots
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- Step 1
Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into ⅛-inch slices.
- 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.
- 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.
Private Notes
Comments
Toss in a palm full of za'atar with this right at the very end and wow!
And don't forget the chopped garlic.
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.
Use a larger pan to give all the ingredients space to cook properly
Made this exactly as directed, and it was good. Made it again with panko and garlic in place of the fresh breadcrumbs and shallot, and liked it even better.
Made this as written and substituting garlic for the shallot and panko for the fresh breadcrumbs. Good both ways, but I really like garlic, so I prefer the latter.