Zucchini with shallots

4 servings

30 minutes

Zucchini with shallots is a light, aromatic dish of European cuisine, perfect for a summer lunch or dinner. Its delicate flavor and simplicity of preparation have made it a favorite in many homes. Historically, zucchini is a popular ingredient in Mediterranean cuisine due to its lightness and ability to absorb the flavors of other components. In this recipe, zucchini is sautéed in olive oil until golden brown and then complemented with breadcrumbs, butter, and tender shallots that add a soft sweetness to the dish. Garlic adds spiciness while parmesan and parsley complete the composition, enriching the flavor. The dish can be served as a standalone appetizer or as a side to meat or fish, enjoying the harmony of textures and aromas.

Energy value per serving

• Calories: 205.8
• Proteins: 3.7g
• Fats: 15.4g
• Carbohydrates: 15.1g

Ingredients

• Zucchini: 500 g
• Shallots: 60 g
• Unsalted butter: 1 tbsp
• Olive oil: 2 tbsp
• Breadcrumbs: 2 tbsp
• Garlic: 1 head
• Salt: to taste
• Ground black pepper: to taste
• Chopped parsley: to taste
• Parmesan cheese: to taste

Cooking steps

1. Wash the zucchini and dry it with a towel. Cut off the ends and slice the zucchini into small pieces.

   Required ingredients:

   • Zucchini: 500 g

2. Heat olive oil in a pan, add zucchini, and cook on high heat for a total of 5 minutes.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Zucchini: 500 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Add breadcrumbs and butter. When the breadcrumbs turn brown, add shallots and garlic, and cook for another minute. Serve with Parmesan cheese or parsley.

   Required ingredients:

   • Breadcrumbs: 2 tablespoons
   • Unsalted butter: 1 tablespoon
   • Shallots: 60 g
   • Garlic: 1 head
   • Parmesan cheese:  to taste
   • Chopped parsley:  to taste