Zucchini With Shallots

Name: Zucchini With Shallots
Total time: 20 min
Yield: 4 servings
Ingredients: 1½ lb small zucchini; 2 tbsp olive oil; salt and black pepper, to taste; 2 tbsp fresh breadcrumbs; 1 tbsp butter; 2 tbsp shallots, chopped; 4 tbsp parsley, chopped

By Pinched Kitchen

Thin zucchini rounds seared hot, then tossed with buttery browned breadcrumbs, shallots and parsley.

20 minutes · 4 servings

Ingredients

1½ lb small zucchini
2 tbsp olive oil
salt and black pepper, to taste
2 tbsp fresh breadcrumbs
1 tbsp butter
2 tbsp shallots, chopped
4 tbsp parsley, chopped

Steps

Prepare the zucchini. Rinse and dry the zucchini. Trim the ends, then slice into ⅛-inch rounds.
Cook the zucchini. Heat the olive oil in a large nonstick skillet over high heat. Add the zucchini and cook, tossing gently, for about 5 minutes. Season with salt and pepper.
Add the breadcrumbs. Stir in the breadcrumbs and butter. Cook until the breadcrumbs begin to brown.
Finish. Add the shallots and cook for 1 minute, tossing to combine.
Serve. Sprinkle with parsley and serve.