Loading
Welcome to Babble,
Settings
Sign Out

Get the Babble Newsletter!

Already have an account? .

MENU

Weeknight Zucchini with Shallots & Parmesan

Zucchini with Shallots Zucchini season is in full swing and I, for one, am beyond excited. As I confirmed with a farmer at the market on Saturday, zucchini is one of the most stalwart of summer vegetables. You never hear anyone say “this was a bad year for zucchini,” or “we’re expecting a zucchini blight any day now” because it seems to be impervious to nearly all garden threats. It grows in abundance for a few months each summer and is available by the bucket load nearly everywhere you look. I once even had neighbors bring me a huge bag of it from their garden and beg me to take it from them – their zucchini plants were growing so well they couldn’t keep up with cooking it!

On Saturday I came home from the farmer’s market with no fewer than 12 zucchini. I have a whole arsenal of zucchini recipes and decided to make zucchini with shallots and parmesan to go with our chicken that evening. I love the way the onion-y shallots and salty cheese contrast with the mild vegetal taste of the zucchini. It is one of my go-to summer recipes because it pairs well with many dishes and can be pulled together in a matter of minutes.

Weeknight Zucchini with Shallots & Parmesan

Serves 4

3 T. olive oil

2 large shallots, finely chopped

2-3 large green Zucchini, sliced into 1/4″ rounds

1/2 c. freshly grated Parmesan cheese

Kosher salt & pepper

1. Heat the olive oil in a 12″ skillet over medium-low heat. Add the shallots and cook on low until they are soft and translucent. About 5 minutes.

2. Add the zucchini rounds and saute, turning occasionally, until cooked through, but not wilted. About 12-15 minutes. Add a pinch or two of Kosher salt and a few cranks of black pepper while they cook, tasting for seasonings.

3. One the Zucchini is tender enough to be easily speared with a fork, sprinkle the Parmesan over the zucchini and quickly toss it with the rounds so that it is evenly distributed. Remove from heat and serve hot.

FacebookTwitterGoogle+TumblrPinterest
Tagged as:

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.

FacebookTwitterGoogle+TumblrPinterest