Roasted Carrots
Martha Rose Shulman
5038 ratings with an average rating of 5 out of 5 stars
5,038
About 1 hour
Zucchini With Shallots
- Total Time
- About 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds small zucchini
- 2tablespoons olive oil
- Salt and freshly ground pepper to taste
- 2tablespoons fresh bread crumbs
- 1tablespoon butter
- 2tablespoons chopped shallots
- 4tablespoons chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
124 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 3 grams protein; 445 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into ⅛-inch slices.
- Step 2
Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.
- Step 3
Add the bread crumbs and butter to the pan. When the crumbs start to brown, add the shallots and cook for another minute, tossing. Serve sprinkled with parsley.
Private Notes
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Cooking Notes
Miss Mirr
And don't forget the chopped garlic.
J. E. Hewitt
Toss in a palm full of za'atar with this right at the very end and wow!
Jeannie
This is how my mother cooked zucchini and the yellow summer squash, minus the crumbs. She'd finish with a pinch of brown sugar and a squeeze of lemon juice.
Es
Simple and delicious. Oh how I miss Pierre Franey and the 60-minute gourmet! I used packaged bread crumbs and it worked just fine.
Marcia
Fast, easy, delicious! Instead of slicing the zucchini into rounds I quartered them and then sliced into chunks - easier to toss. I also sweated the zucchini with kosher salt for about 30 minutes before cooking as I think this gives a better bite. I used seasoned Panko instead of bread crumbs. Also works with yellow squash (or combo).
brutallyfrank
Not everything needs garlic. Shallots are much more subtle.
Robert
You'd most likely have to make it in smaller batches and then combine and serve, since it relies on caramelization, which needs surface area in contact with the vegetable slices to occur. Crowding pans also can lead to too much moisture in the pan to allow caramelization. For this reason, a dish like this can get time consuming to scale up. Something with more of a stir fry approach would be a significant time saver.
Maine Cliff Dweller
Toss with a bit of fresh lemon zest before serving.
Linda Corcoran
Substituted almond meal for breadcrumbs and added a sprinkling of chopped pecans at the end. Delicious!
Helkatz
I made the recipe exactly as written-perfect and easy!
Daniela
My aunt in Rome taught me to make this dish also...called zucchine trifolate! Simple & good
Frank
And don't forget the chopped garlic
gail
It was so delicious with the shallots that garlic seems like overkill. Also, panko bread crumbs were a great substitute for fresh.
Bernadette
So good, so easy. Obviously, there are lots of riffs you could do for this dish, but try it the first time just as Pierre wrote. BTW--leftoves great with a fried egg on top!
Marcia
Love this recipe but flipping over the rounds of zucchini it a bit of a pain when you're preparing several dishes at once. If I'm not concerned with presentation (i.e. making it just for me and hubby) I just quarter the zucchini and then cut into 1/2 inch slices - tastes just as delicious. I do sweat the zucchini prior to cooking for about 30 minutes with a generous sprinkling of kosher salt.
Nikki T
Made as written. Omitted the bread crumbs as our gluten free panko is gross. The onion at the end takes this to flavour town.
chris
Added a splash of white wine at the end, was yum!
Alice K. W.
Simple and elegant- stuck to the recipe and was not tempted to veer. Excellent.
S Alva
My favorite way to eat zucchini! I always add a clove or two of minced garlic with the shallots. Also salt the zucchini before cooking to reduce some of the water. I just reduce the amount of salt I use when cooking!
deej
Not sure where I went wrong but the zucchini produced way too much liquid. In the end it was soggy and the breadcrumbs lost their texture. Needed a lot of salt to have any flavor. Love the convo of breadcrumbs/butter/shallots but the zucchini wasn’t a great vehicle. If I tried again I would try to cook in batches and dry out the zucchini beforehand
Jackie
Anytime I make a recipe from NYT cooking for the first time, I will always follow it verbatim, unless I can cut down on the amount of steps or pans (I live in a 550sq.ft apartment), no room. Made it for the 2nd time tonight, but sauteed the shallots and breadcrumbs first, set aside , then threw the zucchini in the same pan. So worth the extra 3 minutes...they came out crispy and flavorful and added the perfect texture to the dish.
Tamara
I just made this and, like you, followed the recipe verbatim. I was thinking that the next time, I would cook the zucchini first or cook the bread crumbs and shallots separately. I also think I sliced the zucchini too thin by using my mandoline.
Katherine
Thanks to this recipe kids became big zucchini fans.
Carlitos Güey
Next time I’ll bloom a tiny bit of red peoples flakes in the oil and maybe add some grated pecorino and lemon zest at the very end.
Amanda
Quick and delicious !
sandy Goldhaber denver
Has anyone tried this in a sheet pan? Might eliminate sogginess.
Lois
Bake at 435 for 25 mins. Add butter, bread crumbs and shallots and bake for 10 more minutes. Broil until golden brown. Finish with parsley. Delicious!
Pat
This is delicious on my first try. I would like to figure out how to get coarser bread crumbs, though. I grated stale bread on the big holes thinking it would give me bigger crumbs, but it didn't. That said, delicious! I mixed some with some sausage & peppers and served w/fettucine. Yummy dinner!
gpederson
This is good, but be sure to not overcook the zucchini. Cut pieces in 1/2” widths.
Rick L
So simple, yet so much flavor. Panko breadcrumbs work perfectly.
Alisha
This was so simple yet delicious! The shallots are a nice subtle flavor. I substituted crushed garlic croutons and it was fabulous.
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