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
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.