Zucchini, Shallots, & Parmesan

You will need:
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. Saute 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.

Serves 4