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Your place for traditional Italian recipes
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Zucchini Side Dishes
Although zucchini can grow almost 3 feet long, look for small ones between 6 and 8 inches in length which will prove to be more sweet and tender. The rind should be easy to pierce and the squash should feel firm and heavy for its size. Zucchini can be stored in the refrigerator for 3 to 4 days. Before cooking zucchini, rinse, trim and slice or halve it; do not peel it unless the recipe requires it.
The word zucchini is the popular Italian name for summer squash. Zucchini can be dark or light green, and have a shape similar to a cucumber; although round varieties are also available. Practically every part of the zucchini plant is edible. Sicilians make soup out of the leaves and vines, the flowers can be stuffed with meat or cheese and fried or baked, and the zucchini themselves are used in countless dishes
Zucchini Oven Fries
Zucchini Oven Fries
(Serves 4)
Although these are called zucchini fries they are actually baked. You can use regular dried bread crumbs in place of the Panko crumbs but the Panko adds some extra crispness. Serve these as a side dish or as an appetizer with marinara sauce for dipping.
Ingredients:
Olive oil cooking spray
2 medium zucchini
1-1/2 cups panko (Japanese breadcrumbs)
3/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch cayenne pepper (optional)
Salt and pepper
2 eggs
Directions:
Preheat oven to 425 degrees F.
Lightly grease 2 baking sheets with cooking spray.
Cut the zucchini into sticks, approx. 3-inches long x 1/2-inch thick.
In a shallow bowl, combine the panko, Parmesan, basil, oregano, cayenne, salt and pepper. In another bowl, lightly beat the eggs.
Dip the zucchini sticks in the eggs and then in the breadcrumb mixture.
Arrange the coated zucchini in a single layer on the prepared baking sheets.
Don’t crowd them or they won’t brown well. Lightly spray the zucchini sticks with cooking spray. Bake 20 minutes, or until golden brown and crisp.
Remove from the oven and immediately season with salt. Serve hot.
Sauteed Zucchini
(Serves 2)
Sauteed zucchini goes well with any of our classic chicken dishes or boneless chicken breast recipes.
Ingredients:
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch thick slices
1 small onion, thinly sliced
Pinch red pepper flakes
1 garlic clove, minced
Salt and pepper
1/4 cup Traditional Tomato Sauce
Directions:
Heat olive oil in a skillet over medium-high heat. Add the zucchini, onion, and red pepper flakes. Saute 4 to 5 minutes, or until the zucchini is just beginning to brown. Add the garlic, salt, and pepper. Saute for 1 more minute. Remove the skillet from the heat and stir in the tomato sauce. Serve.
Zucchini Gratin
(Serves 4 to 6)
This gratin is nice with grilled meat or fish; served hot or at room temperature.
Ingredients:
4 tablespoons olive oil, divided
2 medium onions, chopped
2 garlic cloves, minced
Salt and pepper
1 tablespoon chopped fresh thyme
4 small zucchini, sliced thin
3 medium tomatoes, cut into thin slices
1/2 cup grated Parmesan cheese
Directions:
Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add the onions and garlic; sauté until golden, about 10 minutes. Season with salt and pepper.
Preheat oven to 375 degrees F. Grease a 13 x 9 x 2-inch baking dish.
Spread the onion mixture in the baking dish. Scatter a little of the thyme over the onions. Arrange the zucchini and tomatoes in overlapping slices over the onions. Sprinkle wit the remaining thyme; season with salt and pepper. Drizzle with the remaining olive oil.
Bake 40 to 45 minutes or until the vegetables are tender and juices are bubbling. Sprinkle with the Parmesan and bake until slightly melted, about 5 minutes more. Allow to rest 10 minutes before serving.
Zucchini Pancakes
(Makes about 12 (3-inch) pancakes
Serve as a side dish with roasted meat or poultry or as a vegetarian main dish
topped with a dollop of sour cream, plain yogurt, or apple sauce
Ingredients:
2 medium zucchini, shredded
1 medium potato, shredded
2 tablespoons finely chopped onion
2 tablespoons flour
2 tablespoons Italian-flavored breadcrumbs
1 teaspoon baking powder
1 egg
Salt and pepper
Olive oil or vegetable for frying
Directions:
In a bowl, combine all the ingredients except the oil. Stir to blend the ingredients well.
Heat oil in a large skillet over medium-high heat.
Drop about 2 tablespoons of the zucchini mixture into the oil for each pancake.
Flatten each mound to an even thickness about 3-inches in diameter.
Saute each pancake until browned on each side, 2-3 minutes per side.
Transfer to a paper-towel lined plate to drain. Serve hot.
Zucchini Noodles
(Serves 4)
This is a great dish for people on a gluten-free diet. Try if with a mixture of zucchini and yellow crookneck squash. You can also add some sautéed mushrooms or shredded, cooked chicken to the dish.
Ingredients:
6 zucchini
3 tablespoons butter or olive oil
1 garlic clove, minced
1/4 cup grated Parmesan cheese
Directions:
How to make zucchini noodles
Heat butter or oil in a large skillet over medium high heat.
Add zucchini and garlic; cook and stir until just tender, about 5 minutes.
Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
ITALIAN VEGETABLE SIDE DISHES > ZUCCHINI
INGREDIENTS
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