Best 4 Zucchini With Shallots Recipes

Zucchini with shallots is a classic summer dish that is both simple to prepare and packed with flavor. The natural sweetness of the zucchini pairs perfectly with the savory shallots, creating a side dish or appetizer that is sure to please everyone at the table. This article offers three unique recipes for zucchini with shallots, each with its own distinct flavor profile.

The first recipe is a classic sautéed zucchini with shallots. This simple dish is prepared by sautéing zucchini and shallots in butter or olive oil until tender. The zucchini and shallots are then seasoned with salt and pepper, and optionally, a squeeze of lemon juice.

The second recipe is a more elaborate version of the classic sautéed zucchini with shallots. This recipe adds a creamy sauce made from white wine, heavy cream, and Parmesan cheese. The zucchini and shallots are sautéed in butter or olive oil, then simmered in the creamy sauce until tender. The dish is finished with a sprinkling of fresh herbs, such as parsley or basil.

The third recipe is a grilled zucchini with shallots salad. This refreshing salad features grilled zucchini and shallots, tossed with a vinaigrette dressing. The zucchini and shallots are grilled until tender and slightly charred, then tossed with a vinaigrette made from olive oil, balsamic vinegar, salt, and pepper. The salad is finished with a sprinkling of crumbled feta cheese.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI AND TOMATOES WITH SHALLOTS

Zucchini and Tomatoes With Shallots image

Provided by Pierre Franey

Categories easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 small zucchini, about 1 pound, trimmed and cut into 1/8-inch un-peeled slices, about 4 cups
1/3 cup finely minced shallots
3 ripe plum tomatoes, about 3/4 pound, peeled and cut into 1/2-inch cubes, about 1 1/2 cups
Salt and freshly ground pepper to taste
8 fresh basil leaves, coarsely chopped, or fresh parsley, chervil or tarragon

Steps:

Heat oil in a nonstick skillet. When it is quite hot add zucchini. Cook over high heat, shaking the skillet and tossing zucchini pieces gently with a spatula. Cook about 4 minutes.
Add shallots and cook 1 minute. Add tomatoes, salt, pepper and basil. Cook and toss 2 minutes more. Serve immediately.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 6 grams

SAUTE OF GRATED ZUCCHINI

Saute of Grated Zucchini image

Leftovers can be livened up by mixing them with dressing made with sour cream and Dijon mustard or a dressing made of mayonnaise mixed with lemon juice, to taste, and chopped anchovies.

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 tablespoons butter
2 tablespoons minced shallot
1 pound zucchini, washed, skin left on, shredded
Salt and pepper
Lemon or lime wedges

Steps:

Heat the butter in a large skillet until golden. Add the shallot and saute for a minute or until somewhat tender. Add the zucchini and saute, stirring constantly for 2 minutes or until tender but still crisp. Season, to taste, with salt and pepper; serve with lemon or lime wedges if you wish.

JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS

Julia Child's Grated Zucchini Sauteed in Butter and Shallots image

Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.

Provided by davinandkennard

Categories Vegetable

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs zucchini
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons minced shallots or 3 tablespoons scallions
salt and pepper

Steps:

Grate the zucchini and measure.
For each two cups of zucchini toss with 1 tsp salt.
Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
Squeeze in a clean kitchen towel until most liquid is pressed out.
In a skillet heat 2 Tbsp butter and the olive oil.
Saute the shallots/scallions briefly.
Add the zucchini and toss, cooking about 4 minues or until tender.
Serve.
More Mediterranean:.
Add a little more olive oil and minced garlic.
Richer:.
Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.

Nutrition Facts : Calories 124.8, Fat 9.9, SaturatedFat 4.3, Cholesterol 15.3, Sodium 69.9, Carbohydrate 8.3, Fiber 2.3, Sugar 5.7, Protein 3

YELLOW SQUASH AND ZUCCHINI GRATIN

Yellow Squash and Zucchini Gratin image

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Steps:

Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

Choose tender zucchini: Look for medium-sized zucchini with smooth, unblemished skin. Avoid large ones as they may be tough and seedy.
Slice zucchini evenly: This ensures even cooking. Use a sharp knife to cut zucchini into 1/4-inch thick slices.
Cook zucchini over medium heat: High heat can make zucchini rubbery. Cook them over medium heat until they are tender but still have a slight bite.
Don't overcrowd the pan: If you overcrowd the pan, the zucchini will steam rather than sauté. Cook them in batches if necessary.
Season zucchini well: Zucchini has a mild flavor, so it's important to season it well. Use salt, pepper, garlic powder, onion powder, or other herbs and spices to taste.
Garnish with fresh herbs: Fresh herbs like basil, parsley, or chives add a pop of color and flavor to the dish.

Conclusion:

Zucchini with shallots is a simple but delicious side dish that can be enjoyed as part of a healthy meal. It's quick and easy to make, and it's a great way to use up fresh zucchini. With its vibrant color and slightly sweet flavor, this dish is sure to please everyone at the table. So next time you're looking for a healthy and flavorful side dish, give zucchini with shallots a try!