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

Sautéed Shredded Zucchini

Last week I shared that I have been trying out some new recipes that incorporate vegetables that we don’t normally eat. Zucchini is yet another vegetable that I haven’t really cooked with before, but I now love! I have actually told my husband that we must plant some next year for our garden. The first time we made zucchini, we tossed slices of it into a cast iron pan with some extra-virgin olive oil, salt, and pepper. That method was good, but then I decided to try this version. The difference in cooking method was shredding the zucchini and adding in some freshly squeezed lemon juice and shallots. Both my husband and I loved this version. So simple, yet light and flavorful! I am looking forward to cooking more with zucchini and hopefully growing it in my own garden too!

Sautéed Shredded Zucchini

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5 medium zucchini (about 8 oz each)

1 1/2 teaspoon salt

2 shallots, finely minced

1 tablespoon olive oil, divided

1 to 2 teaspoons freshly squeezed lemon juice

Freshly ground black pepper

Shred the zucchini with a box grater. Toss the zucchini with the salt in a colander set over a medium bowl; let drain for 5 to 10 minutes. Wrap the shredded zucchini in a kitchen towel, in batches if necessary, and wring out the extra moisture.

Add the zucchini to a medium bowl and toss to break up any clumps. Add the minced shallots and 2 teaspoons of the olive oil and toss to thoroughly combine.

Heat the remaining 1 teaspoon of olive oil in a 12-inch skillet over high heat. Add the zucchini mixture to the pan and distribute in an even layer. Cook without stirring until the bottom layer browns, about 2 minutes. Stir well, breaking up the clumps, and cook once more until the “new” bottom layer browns, about 2 minutes more. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve immediately.

Source: Annie’s Eats, originally from Cook’s Illustrated