Meatless Friday: Zucchini with Shallots and Parmesan


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Our friends at Mary Help of Christians Academy in North Haledon, New Jersey, share recipes created in their Culinary Arts program on their blog, Our Daily Bread. This recipe is printed here with permission from MHCA Culinary Arts teacher Frank LaMendola.

Zucchini is one of the easiest vegetables to grow, and certainly provides one of the most abundant harvests. A single “giant” zucchini can provide enough grated squash to bake a dozen or more loaves of bread. A large zucchini works well for grating and the smaller tender zucchini are perfect for slicing. But then you get to the point this time of year where you are asking the question ” what can I make with all the zucchini?”

"Meatless Friday: Zucchini with Shallots and Parmesan" (

Copyright 2018 Mary Help of Christians Academy Culinary Arts. All rights reserved. Used with permission.

Zucchini with Shallots and Parmesan

3 tablespoons Olive Oil
2 lg Shallots, chopped
2 tablespoons balsamic vinegar
4 cups sliced Zucchini
1/2 c freshly shredded Parmesan
Salt & Pepper, to taste
In a nonstick skillet over low, heat olive oil. Add shallots and cook on low until they are soft, about 5-6 minutes. Add balsamic vinegar, mix well, and allow to cook for 1 minute.
Add Zucchini, salt, and pepper. Sauté over medium-low, turning occasionally, until cooked through, but not wilted. About 10-13 minutes.
Once the Zucchini is cooked thoroughly, sprinkle Parmesan over Zucchini and toss quickly so that it is evenly distributed. Serve immediately.

What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2018 Mary Help of Christians Academy Culinary Arts

About the author: Mary Help of Christians Academy, located in the Diocese of Paterson, is a private Catholic secondary school for young women. It is conducted by the Daughters of Mary Help of Christians, the Salesian Sisters of St. John Bosco, in collaboration with laypersons committed to Catholic education.


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