Zucchini with Brown Butter, Shallots, and Dill


Well that is slightly embarrassing. I completely forgot to post the recipe I use for the zucchini and shallots that I included with the breast of lamb recipe. Oops. I thought I would make good and post it now. It is a really simple dish that could easily stand alone as well.

Normally when I cook, I reduce the amount of butter by at least half at any given time. However, this is one of those dishes where a nice large knob of butter really is a good idea. You could use olive oil if you want, and that would be good. But if you want great: there really is no substitute for butter.

4 zucchini, cut into short wedges
3 shallots, sliced into rings
3 tbsp fresh dill
4 tbsp butter
juice of one lemon
salt and pepper to taste

Preheat oven to 400F. In a large oven proof skillet, heat butter over medium heat until it starts to smell a little nutty and has gone a shade or two darker. When the butter is ready, add the shallots and a light sprinkle of salt. Cook for about a minute until the shallots are translucent. Add the zucchini and toss to coat in the butter. Cook for a few minutes until the zucchini are just starting to show some color. Squeeze the lemon juice over the entire dish and place the skillet in the oven for 8 - 10 minutes until the zucchini are pleasantly soft and have a little golden color. Season with salt and pepper and garnish with some fresh dill. Serve hot.


zucchini and shallots


Roxan said...

This looks great, I'm starring it so I can make it next week. Thank you!