Zucchini With Shallots

By Pierre Franey

Zucchini With Shallots
Jim Wilson/The New York Times
Total Time
About 15 minutes
Rating
5(3,353)
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
3,353 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.

GreenSageSJ

My wife grew up eating Classic American Overcooked Veggies, so she's always balked at zucchini, which she experienced as slimy and tasteless (per CAOV standards). So, I was over the moon when she said, "Oh, I could eat zucchini like this!" The only changes I made were to lightly char the scallions in advance and to use panko crumbs. The crispiness was a great partner to the panko.

Ariane

made as written with the exception of subbing panko for fresh breadcrumbs changing some cooking times. Crowded the pan a bit so I cooked the zucchini longer to get browning on more pieces. Added the shallots first and let them cook for about 2 minutes before the butter and panko. Panko was crunchy and delicious.

Meinmunich

Was afraid that it would be boring. Without a garlic, it was tasty for my veal steak. The fresh bread crumbs were special.

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