Thursday, August 26, 2010

Zucchini, Shallots, and Parmesan



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

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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.

Source: The Novice Chef Blog; originally adapted from The Family Kitchen

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