Wednesday, March 14, 2012

Zucchini with Shallots & Parmesan

The contrast of the sweet shallots and salty cheese with the mild flavor of zucchini makes this dish a perfect side that can be pulled together in a matter of minutes.

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.


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