Heat a nonstick skillet over medium heat until hot. Add olive oil, heat 30 seconds then add minced shallots. Cook shallots until soft and beginning to brown stirring frequently, about 2 minutes.
Add green beans, lemon zest and a large pinch of kosher salt, toss so they are well coated in both shallots and zest. Squeeze lemon over beans and cover. Reduce heat to medium low.
Cook until beans are tender but still have a little snap to them. This will vary depending on the thickness of the beans, mine took about 8 minutes.
Remove from heat and add parsley. Serve immediately.