After discovering how much I enjoy zucchini, I have been trying different ways to incorporate it into our weeknight meals. The recipe includes many of my favorite ingredients, so I knew it would make for a delicious side! The shallots gave the dish a nice mild onion flavor and the parmesan added a hint of salty flavor, both pairing well with the zucchini. I loved this dish so much, I actually think I ate more of it than our main course of the evening! The zucchini season will be ending soon, which I’m a little bummed about since I have so many more recipes to try. Who knows, maybe I’ll plant my own zucchini next season.
Zucchini, Shallots, and Parmesan
3 tablespoons olive oil
2 large shallots, chopped
2 tablespoons balsamic vinegar
4 cups sliced zucchini
1/2 cup freshly shredded Parmesan
Salt and Pepper, to taste
In a nonstick skillet over low, heat olive oil. Add shallots and cook on low until they are soft, about 5 to 6 minutes. Add balsamic vinegar, mix well, and allow to cook for 1 minute.
Add zucchini, salt, and pepper. Sauté over medium-low, turning occasionally, until cooked through, but not wilted, about 10 minutes.
Once the zucchini is cooked, sprinkle with Parmesan and toss quickly so that it is evenly distributed. Serve immediately.