Let’s face it, zucchini is versatile because on it’s own it has very little flavor. This is why it is a perfect vegetable that we can add to cakes, muffins, stir-fry, pasta etc. I’ve even had it on pizza…I loved it!
Yesterday I made one of my favorite zucchini recipes from The American Academy in Rome VERDURE cookbook. Verdure is the Italian word for Vegetables. The Academy is yes, actually in Rome. John and I visited this wonderful institution a couple of years ago while I was attending the Culinary Institute of America-Greystone. The Rome Sustainable Food Project (RSFP) was founded by Alice Waters in 2007. It is an Academy for Artists and Scholars and a beautiful setting. The RSFP uses seasonal produce from it’s gardens as well as local farmers and organic suppliers. My little VERDURE cookbook is divided by the seasons so for “ESTATE” (summer) you can imagine the zucchini being in abundance. This recipe turns the blah into ah! Wine recommendations would be a vivacious Sauvignon Blanc or even a slightly creamy Chardonnay.
Zucchine Saltate Con Gremolata
Pan-Fried Zucchini With Garlic, Parsley & Lemon Zest.
- 20 sprigs parsley – picked & finely chopped, about 6 tablespoons
- 2 garlic cloves minced
- Zest of 1 lemon
- Salt & freshly ground black pepper to taste
- 1/4 cup extra virgin olive oil
- 2 lbs zucchini cut into 1-inch dice
- In a small bowl, combine parsley, garlic, and lemon zest. This is your Gremolata. Add salt and pepper, set aside.
- Heat olive oil and add zucchini in large skillet over medium-high heat. Saute zucchini for about 15 minutes or until soft and golden brown.
- Add Gremolata mixture to pan and toss well. Let Gremolata sizzle in pan for about 30 seconds, then turn off the heat. Adjust seasoning with salt and pepper to taste. Serve immediately.