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.
1
Wash the zucchini and dry it with a towel. Cut off the ends and slice the zucchini into small pieces.
- Courgette: 500 g
2
Heat olive oil in a pan, add zucchini, and cook on high heat for a total of 5 minutes.
- Olive oil: 2 tablespoons
- Courgette: 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.
- Breadcrumbs: 2 tablespoons
- Unsalted butter: 1 tablespoon
- Shallot: 60 g
- Garlic: 1 head
- Parmesan (Parmigiano Reggiano): to taste
- Chopped parsley: to taste
